Morning Glory Vegetable Stir Fry

This Morning Glory vegetable stir fry is quick, crispy, garlicky and savory. Made with fresh morning glory (water spinach), garlic, and fish sauce. In Vietnamese cuisine, this dish is called rau muong xao toi, and a stir fry is one of the easiest and quickest ways to cook this leafy green vegetable.

Jump to:

• Why Our Family Loves Morning Glory Vegetable
• What is Morning Glory Vegetable?
• Where to Buy Fresh Morning Glory Vegetable
• How to Choose Fresh Morning Glory Vegetable
• Ingredients
• Equipment
• How to Cook Morning Glory Vegetable 
• Pro Tips
• Cooking Variations
• What to Serve with Morning Glory
• Storage & Reheating
• FAQs
• More Vietnamese Recipes To Try
• Morning Glory Vegetable Stir Fry

Why Our Family Loves Morning Glory Vegetable

• Nutritious and wholesome – Morning glory is rich in vitamins, antioxidants, and fiber.
• Delicious and authentic Flavors – Stir-fried with garlic and classic fish sauce. Growing up this rau muong xao dish was a staple on our dinner table. 
• Quick weeknight side dish – Ready in under 15 minutes 
• Pairs with almost anything – Perfect alongside grilled meats, seafood, or rice dishes.

What is Morning Glory Vegetable?

Morning glory (Ipomoea Aquatica) is a leafy green vegetable commonly used in Southeast Asian cooking. It grows in tropical climates and has long hollow stems and tender leaves with a mild flavor and slightly crunchy texture.

This green leafy vegetable is highly nutritious, rich in fiber, vitamins, and natural antioxidants. It’s most often used in a vegetable stir-fry, where the stems stay crisp and the leaves soften quickly.

You might also see morning glory labeled as:

• Kangkong (Philippines)
• Ong choy (Chinese)
• Pak boong (Thai)
• Swamp cabbage
• Rau muống (Vietnamese)

Where to Buy Fresh Morning Glory Vegetable

In the U.S., fresh morning glory (also called water spinach or kangkong) is usually available at:

• Asian grocery stores
• Vietnamese markets
• Specialty produce markets

You’ll typically find it in the produce section, sold in bundles with long stems and leafy tops.

How to Choose Fresh Morning Glory Vegetable

Always look for these signs of freshness:

• Tender stems – Thinner stems are usually more tender and cook better for stir-fries.
• Bright green leaves – The leaves should look vibrant and healthy, not yellowing or wilted.
• Firm, crisp stems – Fresh stems should feel sturdy and snap easily when bent.
• No slimy spots – Avoid bundles with soft, mushy, or slimy areas.

Ingredients

Morning Glory - Sold in large 1 to 2 pound bunches at most Asian grocery stores. 

Fish Sauce -I use 3 Crabs Brand or Red Boat fish sauce, sold in most Asian markets and in some mainstream American stores.

Garlic - Gives rau muong a delicious aroma and flavor. 

Sugar - Just a pinch balances the saltiness of the fish sauce.

Equipment

A wok works best for stir-frying because it distributes heat evenly and cooks vegetables quickly. If you don’t have a wok, a large skillet or deep sauté pan works well too.

Tip: Morning glory leaves can be bulky at first, so use a large pan to prevent them from spilling over before they cook down.

How to Cook Morning Glory Vegetable 

1. Trim about 1 inch off the ends of the morning glory stalk, cut the stem and stalk into 3 to 4 inch pieces, leaving the leaves intact. I usually do this by hand by snapping the stem and stalk with my finger tips.
2. Wash the morning glory thoroughly to remove any dirt trapped in the stems and leaves. Mince the garlic. 
3. Sautee the garlic in a large wok on medium high heat, Add the morning glory, sugar and fish sauce. The water from the morning glory will help to cook down the vegetable. Stir fry for about 3 to 4 minutes and you’re done! 

Pro Tips

• Wash thoroughly. The stems can trap dirt, so rinse well and soak briefly if needed.
• The water from the morning glory will help to cook down the vegetable.
• To keep the morning glory crunchy, use high heat to cook the veggies and don’t cook for too long. It keeps the stems crisp while preventing the leaves from wilting.

Cooking Variations

Morning glory stir-fry is easily customizable. Just a simple tweak to the sauces and adding a few extra ingredients gives you a totally different flavor profile. Try these variations if you’re ready to explore:

• For an extra flavor-boost: For a richer, slightly thicker sauce, add a splash of oyster sauce.

• Thai style: Add fermented soybean paste, garlic, chilis, and fish sauce.

• Protein boost: Turn this side dish into a main meal by adding tofu, shrimp, or ground pork.

• Filipino style: Sauté onions, then add soy sauce, vinegar, and black pepper for an adobo-inspired version.

What to Serve with Morning Glory

• Rice - Serve the stir fry over steamed rice to soak up the savory garlic and fish sauce. Any type of rice works well, including white rice, or flavorful options like rice cooker fried rice for a more nutrient-packed meal.
• Vietnamese dishes - For the ultimate Southeast Asian flavor experience. Serve this as a side to complement these hearty Vietnamese dishes:
• Suon Ram Man (Caramelized Pork Spare Ribs) - The garlicky greens balance the sweet and savory richness of the pork.
• Suon Nuong (Grilled Lemongrass Pork Chops) - The bright, zingy kick of lemongrass complements the garlicky stir fry.
• Ga Kho Gung (Vietnamese Ginger Chicken) - A flavorful ginger braise that pairs well with the fresh, slightly crisp greens.

Storage & Reheating

In our house, it rarely lasts long enough to store, but if you make a larger batch, leftovers keep well for a short time.

Storage: Place any leftovers in an airtight container and store in the refrigerator for up to 2 days.

Reheating: Reheat it in the microwave for about 60 second intervals.

FAQs

More Vietnamese Recipes To Try

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