I love morning glory (kang kong here in Singapore), and by mixing it with tofu its the perfect accompaniment to any dish, no need for rice or anything stodgy. You can substitute any green vegetable – I have also made it with kai lan and choy sum (both Chinese types of broccoli).
Stir-fried morning glory with tofu
Bunch morning glory, cut into 3 inch lengths
1 pack firm tofu, cut into cubes
1 tbs coconut oil
knob of ginger, finely chopped
2 cloves of garlic, finely chopped
2 spring onions, diagonally sliced
1 red chilli sliced, keep seeds
1 tbsp rice wine
1 tbsp fish sauce
1 tbsp rice vinegar
Heat the oil in a wok and when very hot add the ginger, garlic and spring onion. Fry until golden and soft.
Add the morning glory, and stir fry until wilted. Then add the chilli and splash in the liquid ingredients. Finally, make a hole in the centre of the wok and add the tofu and pile the greens on top. Pop on the wok lid and let the it steam for 1-2 minutes until the morning glory looks cooked but is still crisp.