Pad Pak Boong (Fire-Fried Morning Glory)

Name: Pad Pak Boong (Fire-Fried Morning Glory)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 350 g morning glory (water spinach), cut into 8 cm lengths; 4 cloves Garlic, lightly crushed; 3 bird’s eye or long red chillies, lightly crushed; 2 tbsp Oyster sauce; 2 tsp Fish sauce; 1 tsp Sugar; 2 tbsp Water; 2 tbsp Vegetable oil

Crunchy water spinach flash-fried in a roaring wok with garlic, chilli and oyster sauce. On the table in five minutes.

Thai · Sides & salads · prep 5 min · cook 5 min · serves 2 · Dairy-free, Nut-free, Pescatarian

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Ingredients

350 g morning glory (water spinach), cut into 8 cm lengths
4 cloves Garlic, lightly crushed
3 bird’s eye or long red chillies, lightly crushed
2 tbsp Oyster sauce
2 tsp Fish sauce
1 tsp Sugar
2 tbsp Water
2 tbsp Vegetable oil

Method

Put the morning glory in a bowl and pile the garlic and chillies on top. Pour the oyster sauce, fish sauce, sugar and water over everything so it is all ready to go in at once.
Heat the oil in a wok over the highest heat until it is just starting to smoke.
Tip in the whole bowl (stand back, it will flare and spit) and toss constantly for 1–2 minutes, just until the leaves wilt and the stems turn bright green but stay crunchy.
Slide onto a plate with all the sauce and serve at once with rice.

Tips

Speed is everything: the stems should still snap when you bite them.
Many cooks add 1 tsp Thai yellow soybean paste for extra savouriness. Oyster sauce usually contains wheat.

Sources

Written in our own words after cross-checking these recipes:

Marion's Kitchen Hungry in Thailand Thai Cookbook

Open Pad Pak Boong (Fire-Fried Morning Glory) in Nouns Cooking