Place the cut morning glory on a large platter.
Then right on top, place the chilies, garlic, yellow bean paste, light soy sauce, oyster sauce and sugar.
The idea is that once the pan is hot, you dump the morning glory and seasonings in all at one time and start cooking.
Heat a wok or large skillet over high heat for about 1 minute.
This is one of the few times I do recommend a wok, about 12 to 14 inches (30 to 36 cm) wide.
A large Dutch oven would be great for this dish, too.
Add the oil to the pan.
When you see wisps of white smoke, carefully dump the morning glory and seasonings into the pan.
It might sputter and pop, so be careful.
Using two large spoons or large tongs, turn the contents of the pan over every 5 to 10 seconds, until the greens wilt by half and turn bright green, 3 to 4 minutes.
Taste and adjust any of the seasonings if you’d like.
Serve hot.