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

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.

20 minEasyServes 4120 cal/serving

ThaiSideStovetopVeganVegetarianLow CarbDairy-FreeEgg-FreeLow-SodiumPork-Free

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.

Questions

Can I make Pak Boong Fai Daeng Stir-Fried Morning Glory gluten-free?

Yes. The gluten in this entry is 2 tbsp oyster sauce (or vegan oyster sauce), 1 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

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

Refrigerate leftovers within two hours and eat them 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.

Can I halve or double Pak Boong Fai Daeng Stir-Fried Morning Glory?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Pad See Ew main
Green Curry with Chicken main
Hunkar Begendi (Lamb on Eggplant Puree) main

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