Cambodian Stir-fried Morning Glory with Pork, Fermented Soybeans, and Garlic
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In cambodian stir-fried morning glory with pork, fermented soybeans, and garlic, bunch Morning Glory, Minced Pork and Soya Bean are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1In 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.
- 2Add 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.
- 3Stir in the fermented soya beans and cook for another minute, mixing it thoroughly with the pork.
Nutrition
- Calories
- 276
- Protein
- 11.8g
- Carbs
- 17.2g
Recommended Equipment & Products
- Electric hand mixer
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Chef tips
The key to success is preparation: chop the garlic and rinse the morning glory well. Make sure the wok is smoking hot while stir-frying so the veg cooks quickly without becoming limp. For a kosher alternative, replace the pork with thin beef slices. The fermented soya beans provide a wonderful savoury depth, so add them bit by bit to keep the saltiness in check.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In cambodian stir-fried morning glory with pork, fermented soybeans, and garlic, bunch Morning Glory, Minced Pork and Soya Bean are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.