Had fried morning glory in Thailand a few years ago and almost got a morning glory addiction. In Thailand it was served after lighting on fire in pan . I found it in a little place in SoCal, but have unable to find it in San Francisco in restaurants or markets.
I think it is also called On Choy or water spinach. Any suggestions on where to find it?
hungerpains
Nov 04, 2009 05:05PM
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Commonly called ong choy or kang kung around here. I've had good versions at Singapore-Malaysian in SF and Great China, Daimo, China Village, Legendary Palace, and Jayakarta in the East Bay. I've never seen it flambeed, only stir-fried with shrimp paste, garlic, or fermented tofu.
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I'm not positive about this, but it might be seasonal here. At least, I haven't seen any in the chinese markets recently. Given that my Siem Reap tour guide said that it was practically a weed in Cambodia, I'm guessing that it is something that is more common here in the spring and summer.
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Yes, it's a summer time vegetable in these parts.
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Spring, too. It's available year-round, but in the cold months most of it's probably coming from far Southern California, Mexico, or China.
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Yes, it does make an appearance year-round. However, some restaurants won't serve it when the weather is cold.
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I buy On Choy all the time at 99 Ranch. It's very easy to cook and quite inexpensive.
Just stir fry with some garlic, dried chili, and a little fish sauce.
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You should just ask for it in restaurants. Since it's seasonal, I've rarely seen it on a printed menu. But it's widely available during the summer.
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Thank you all. Your knowledge base is fantastic. The Super Bowl Thai is a tiny place just south of Claremont, CA that has a very tasty rendition. I will try the places mentioned when it is the correct season.
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Nancy Berry posted a link to Thai vegetables last year including some morning glories.
http://www.simply-thai.com/Thai-Marke...
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Two weeks ago Little Yangon said they were serving it. Worth a call.
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