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.
Ingredients
- 8 oz water spinach (morning glory) or regular spinach, 3-in pieces
- 2 tbsp vegetable oil
- 4 cloves 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
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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.
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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.
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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.
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4
Add 4 cloves minced garlic cloves and 2 sliced Thai bird chili (or 1 serrano) and stir-fry for 15 seconds until fragrant.
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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.
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6
Transfer immediately to a serving plate and serve alongside rice.