This is a wonderful dish I had learned when I was in Thailand. It is so easy to make and is very tasty. The only setback is that Morning Glory also known as kangkong or water convolvulus (water spinach) is not available in many Oriental/Asia grocery stores or national supermarkets in the West. Most possibly be able to get this vegetable in big cities where there is a Chinatown. Well, when I am in New York City, then I can get it.
I am very fortunate that I got to try one more time while I was in New York City before I got back to the South. I was glad that I still able to remember how to achieve the same result as I was in the Academy. Give this a try if you have the chance to get this vegetable and go for it.
1/3 lb morning glory (kangkong/water convolvulus), root and leaves removed, cut into halves/try to julienne them
Canola/vegetable/corn oil for deep-frying
1½ cups readymade tempura flour (available at any Oriental/Asian Stores and national supermarkets) OR you can make your own tempura batter.
½ cup coconut milk
¾ cup iced cold water
½ pound lean ground pork
¼ pound green beans, cut in small pieces
3-5 Thai bird chilies (chili padi), coarsely chopped
4 cloves garlic, peeled and chopped
1 teaspoon finely chopped lemongrass
1 tablespoons Thai chili paste (available in any Oriental/Asian Store and national supermarkets)
1cup water/”No MSG” chicken broth
2¼ tablespoons raw sugar
2 tablespoons fish sauce
2 tablespoons squeezed lime juice/concentrated lime juice
3 tablespoons canola/vegetable/corn oil
Heat a wok/saucepan with canola/vegetable/corn oil over medium-high heat. Add chopped garlic and Thai bird chilies (chili padi); and sauté until fragrant. Add lean ground pork and stir-fry until opaque or for about 2 minutes. Add green beans and toss until well combined.
Add Thai chili paste, lemongrass, raw sugar, fish sauce, lime juice and water/chicken broth. Stir well, cover and cook for 3 minutes. If you prefer extra limy add more lime juice as you needed. Heat and set aside.
Meanwhile heat a fryer/pot with enough canola/vegetable/corn oil over medium heat.
In a mixing bowl mix the readymade tempura flour with coconut milk and iced cold water; stir to combine well. Dip a handful morning glory (water convolvulus) into the tempura batter and drop into the hot oil and deep-fry until golden brown. Transfer the morning glory to a baking pan line with kitchen paper towels to drain some of the oil off. Continue the rest in the same procedure until all are done.
Transfer the drained morning glory to a serving platter and serve with pork sauce/curry.