How to Cook: Morning Glory (Water Spinach)

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For those of you following me on social media, you’ll know that I’ve been on a health kick recently. I’m doing a 12-week programme with PARADOX LIVING – which in a nutshell, is a nutritional and fitness programme designed to help me find my fit. I’ve cut out carbs, sugar, high-fructose fruits, and after 3.5 years, I’ve restarted exercise. I’ve been eating a lot more green vegetables than usual.

Although I like to buy local veg wherever possible, sometimes I will deviate. Especially of late while I’ve been trying to broaden my repertoire and keep things interesting. Cue, Morning Glory. A delicious vegetable I discovered on my travels to Vietnam a few years ago. This is a tropical vegetable with tender shoots and leaves. Highly popular in the South Eastern corner of this planet and eastern regions of Asia, it grows in rice fields and needs lots of water or very moist soil.

(If you live in Norfolk – you can buy this from the oriental stall on Norwich Market!)



It’s a great source of vitamin A and C which are powerful antioxidants, vitamin B (to boost mood and energy), iron (for building muscle) and it has a source of magnesium (good for enzyme production). It’s also said to lower blood glucose, making it great for diabetics. One of the other things that has recently appealed about Morning Glory is it’s high iron content. A good choice for veggies and vegans. Lastly, it’s full of fibre which creates a good environment for growing probiotic bacteria.


It has a rich flavour and a great crunch that pairs well with garlic, spices and lots of other spices, and its slightly salt and sweet.

How to cook it

Water spinach can be eaten raw or cooked. The first time I tasted it was in Vietnam, cooked the traditional way with lots of finely chopped red chilli, garlic, soy sauce and probably some fish sauce too. Here’s a quick recipe. This works great as a side or as a main with noodles, rice and some smoked tofu or in a stir-fry of your choice.

Simple Spiced Water Spinach


1 x bunch of Morning Glory

4 x cloves of garlic

1 x red chilli (spicy)

1 x tablespoon of fermented soybean paste (if you can find it) or 2 x tablespoons of soya sauce

1 x teaspoon of coconut sugar (or unrefined golden sugar)

1 x tablespoon of coconut oil (or sunflower oil)


Literally fry the chilli and garlic for one minute in the oil. Add the washing Morning Glory. (You can use the entire thing but just trim off the tired ends.) Keep moving around the wok, fry for around 4 minutes. When almost cooked, add the fermented soybean paste (or soy sauce) and then the sugar.

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One thought on “How to Cook: Morning Glory (Water Spinach)

  1. Pingback: Vietnam Pho: Norwich’s First Vietnamese Restaurant - an alternative lifestyle blog

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