Thai Morning Glory Stir-Fried (Pak Boong Fai Dang)
Thai morning glory stir-fried (Pak Boong Fai Dang) is a popular leafy greens simple side dish served all over Thailand. The Chinese water spinach is cooked at high heat in a hot wok with a good amount of garlic and umami stir-fry sauce to make it a delicious dish to have as a side dish.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 10 oz (300 grams morning Glory/water spinach.
- 2 tbsp oyster sauce
- 1 tbsp soybean paste
- 1 tsp soy sauce
- 1+1/2 tsp sugar
- 1+1/2 tbsp garlic, chopped small
- 1-4 fresh Thai chilis*
- 1+1/2 tbsp oil
- 4 tbsp water. As needed.
Instructions
- 1
In a large bowl, soak, wash, rinse the morning glory in cold water, and cut the morning glory into small pieces. See kitchen notes for the best tips for cutting.
- 2
Mix the sauce and use only 2 tablespoons of water. Save the other half for the wok. Heat a large wok or a large skillet on high heat, and add oil. Once hot, add the garlic and chilis and cook until lightly brown. 15-30 seconds
- 3
Add the water spinach, and use a spatula to flip the vegetable around with the chilis and garlic for 2 minutes until the morning glory starts to wilt.
- 4
You’ll have to work fast and stay close to the pan here. Add water, hear the pan sizzle, and quickly stir everything together. *flames in Thailand
- 5
Add the sauce, stir in well, and often. Cook for 1 more minute, turn the heat off, and let residual heat continues to cook the vegetable for a few more seconds. Place on a serving plate and serve hot with steamed rice. Sticky rice is a fun rice entree for this dish, as you can roll up the sticky rice with your fingers into rice balls and dip the rice into the umami sauce!