Pak Boong Fai Daeng Stir-Fried Morning Glory

Name: Pak Boong Fai Daeng Stir-Fried Morning Glory
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 oz water spinach (morning glory) or regular spinach, 3-in pieces; 2 tbsp vegetable oil; 4 garlic cloves, minced; 2 Thai bird chili (or 1 serrano), sliced; 2 tsp yellow soybean paste (tao jiew) or miso paste; 2 tbsp oyster sauce (or vegan oyster sauce); 1 tbsp soy sauce; 1/2 tsp granulated sugar; 2 tbsp water

20 minEasyServes 4120 cal/serving

ThaiSideStovetopVeganVegetarianLow CarbDairy-FreeEgg-FreeLow-SodiumPork-Free

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Ingredients

8 oz water spinach (morning glory) or regular spinach, 3-in pieces
2 tbsp vegetable oil
4 garlic cloves, minced
2 Thai bird chili (or 1 serrano), sliced
2 tsp yellow soybean paste (tao jiew) or miso paste
2 tbsp oyster sauce (or vegan oyster sauce)
1 tbsp soy sauce
1/2 tsp granulated sugar
2 tbsp water

Instructions

1

Wash and trim 8 oz 3-in pieces water spinach (morning glory) or regular spinach. Keep stems and leaves separated - stems need a head start.
2

In a small bowl, mix 2 tsp yellow soybean paste (tao jiew) or miso paste, 2 tbsp oyster sauce (or vegan oyster sauce), 1 tbsp soy sauce, 1/2 tsp granulated sugar, and 2 tbsp water into a sauce.
3

Heat a wok or large skillet over the highest heat possible until it just begins to smoke. Add 2 tbsp vegetable oil and swirl to coat.
4

Add 4 minced garlic cloves and 2 sliced Thai bird chili (or 1 serrano) and stir-fry for 15 seconds until fragrant.
5

Add the stems of the morning glory first and toss for 30 seconds. Then add the leafy tops and pour in the sauce. Stir-fry vigorously for 1 to 2 minutes until the greens are wilted but still bright green and the stems are just tender-crisp.
6

Transfer immediately to a serving plate and serve alongside rice.

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Questions

What is Pak Boong Fai Daeng Stir-Fried Morning Glory?

A Thai wok-tossed side dish of water spinach (morning glory) blasted over high heat with garlic, fermented soybean paste, and oyster sauce until tender-crisp and smoky. One of Thailand's most popular vegetable dishes. This reference files it under Thai side: made on the stovetop, rated easy and about 20 minutes start to finish.

What should Pak Boong Fai Daeng Stir-Fried Morning Glory look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until the greens are wilted but still bright green and the stems are just tender-crisp.

Is there a substitute for miso in Pak Boong Fai Daeng Stir-Fried Morning Glory?

The entry for Pak Boong Fai Daeng Stir-Fried Morning Glory calls for 2 tsp yellow soybean paste (tao jiew) or miso paste. In its place: There is no exact match. For the salt and savor, use soy sauce at about half the volume, or tahini with a little soy sauce for body.

How hot is Pak Boong Fai Daeng Stir-Fried Morning Glory?

Moderately. The heat in Pak Boong Fai Daeng Stir-Fried Morning Glory comes from 2 Thai bird chili (or 1 serrano), sliced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How long does Pak Boong Fai Daeng Stir-Fried Morning Glory keep?

Refrigerate what is left of Pak Boong Fai Daeng Stir-Fried Morning Glory within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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