Cambodian Stir-fried Morning Glory with Pork, Fermented Soybeans, and Garlic
Morning glory transforms under high heat into tender, slightly charred greens that absorb the funky depth of fermented soybeans. This dish appears on Cambodian tables from dawn through midday, when the vegetable's mild earthiness balances fermented paste, pork, and the garlic-forward aromatics that define the cuisine. The technique matters: a screaming-hot wok and quick tossing keep the greens crisp rather than collapsed, letting each element maintain its character while the flavors knit together.
Instructions
In a wok or large pan, heat 1 tablespoon of vegetable oil over medium heat.
Once the oil is hot, add the garlic and stir-fry for about 30 seconds, until fragrant but not burnt.
Add the minced pork to the pan and break it up with a spatula.
Stir-fry until the pork is fully cooked and browned, about 2-3 minutes.
Stir in the fermented soy beans and cook for another minute, mixing it thoroughly with the pork.
Toss in the cut morning glory and stir-fry for 2-3 minutes to retain its bright green colour and crisp texture.
Check the seasoning and adjust with fish sauce or sugar if needed.
Transfer to a serving dish and serve immediately with steamed rice..
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