Main course
Cambodian Stir-fried Morning Glory with Pork, Fermented Soybeans, and Garlic
This Cambodian stir-fry brings together tender minced pork and crisp morning glory, all seasoned with aromatic garlic and the salty, savory punch of fermented soybeans. It's a quick dish, ready in less than thirty minutes, making it a good option for a weeknight meal. The key is to keep the heat high and move quickly to ensure the morning glory retains its green color and a slight crunch. Serve it alongside steamed rice to soak up all the sauce.
Method
5 steps · 28 min total
- 01
Sauté the Garlic
In a wok or large pan, heat 1 tablespoon of vegetable oil over medium heat. Once the oil is hot and shimmering, add the garlic and stir-fry for about 30 seconds, until it smells fragrant but hasn't started to brown or burn.
- 02
Brown the Pork
Add the minced pork to the pan, breaking it up with your spatula. Continue to stir-fry until the pork is fully cooked through and browned, which should take about 2-3 minutes.
