Pad Pak Boong (Water Morning Glory Stir-fry)
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Courtesy of Siriwan Surayot
Pak boong, or water morning glory, sometimes called “water spinach,” is an aquatic vegetable and can be found in Asian markets. You may substitute hearty greens, broccoli rabe, green beans or even okra in this dish.
Super easy
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PrintIngredients
For 1 Person(s)
Cream
- 3 pounds pak boong (water morning glory)
- 1 tablespoons fish sauce
- 1 tablespoons fermented soybean paste (Healthy Boy brand is the easiest to find in stores)
- 1 tablespoons oyster sauce
- 1 teaspoons brown sugar
- 2 tablespoons (or more) vegetable oil
- 4 garlic cloves, minced
- 4 Thai chilies, smashed and left whole (these are not meant to be eaten, and are only added for the spicy flavor)
Pad Pak Boong (Water Morning Glory Stir-fry) Directions
- Wash the morning glory and dry well. Cut about 2 inches off the stems and discard. Cut the remaining leaves and stems into 2-inch pieces.
- In a small bowl, mix the fish sauce, soybean paste, oyster sauce and brown sugar together. Set aside.
- Heat a large wok over high heat and when hot, add the vegetable oil. Once the oil is smoking, add the garlic and sauté until fragrant—about 1 to 2 minutes. Add the morning glory, chilies and sauce, and continue to rapidly sauté, turning the vegetables over in the sauce for about 1 minute. The vegetable will still be a vibrant green and a bit crunchy. Immediately transfer to a dish to avoid overcooking and serve hot with mounds of white rice.
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