Jn Stir-fried Morning glory (Rau Muong)/Chinese water spinach

Morning glory or Chinese water spinach with garlic and beancurd. Here’s a quick tip to preserve the tasty crunchiness of the stems. First make sure your pan is on high heat. Add your stems first since they will require more time to cook…after a few minutes add in your leaves and the young stems.From this point they only need another minute to cook. Remove from heat and cover. There’s enough heat in the pan to finish cooking.
Note: there is barely any water in the pan.
Happy Eating!
Love,
jn

[@doodahgurlie]

This was one of the very few green vegetables I enjoyed eating as a kid. I loved it when my parents stir-fried it and am salivating watching you make this. Yum!

[@JnCookingChannel]

I'm like you... Lol this probably one of the rare veggies that I actually enjoys. Thanks for visit girl!

[@DeandraStubbs]

Omg im so hungry now. Now that ive watched this ♥

[@JnCookingChannel]

Goes so well with all the gonch you have sweetie! 😋

[@fckenbullsht9318]

first time i had this was in vietnam for 75 cents a plate. one of the best veggie i ever ate. hard to find it in the states since the US Government considers it a very invasive weed.

[@JnCookingChannel]

I'm lucky to always find them at my local Asian market in the produce section. I hope you can find them and enjoy them again.

[@philippelo1804]

Parle et explique plz.