Pad Pak Boong Fai Daeng (Stir-Fried Morning Glory)
The Quirky Foodster Team
Ingredients
- Large bunch water spinach (morning glory), washed and cut into 8 cm (3 in) lengths — 1
- Sunflower oil — 3 tbsp (45 ml)
- Garlic cloves, minced — 4
- Red chillies, sliced — 2–3
- Fermented soybean paste (taochiao) or 1 tbsp soy sauce — 1 tbsp
- Oyster sauce — 1 tbsp
- Sugar — 1 tsp
- Water — 2 tbsp
Method
- Have all ingredients prepped and ready at the stove, as this dish cooks very quickly.
- Heat the oil in a wok over the highest possible heat until just smoking.
- Add the garlic and chillies and stir-fry for 15–20 seconds, until fragrant but not burnt.
- Add the water spinach stems first and stir-fry for 20 seconds, then add the leaves.
- Add the fermented soybean paste or soy sauce, oyster sauce, sugar and water, and stir-fry vigorously for 1–2 minutes, until the leaves are just wilted but the stems remain crisp.
- Serve immediately while hot.
Introduction: Pad pak boong fai daeng, meaning 'morning glory stir-fried over a red flame,' is cooked over the highest
possible heat for the briefest time, giving the leafy green vegetable a distinctive smoky char while keeping
the stems crisp.
Cultural Background: Pad pak boong fai daeng, meaning 'morning glory stir-fried over a red flame,' is cooked over the highest
possible heat for the briefest time, giving the leafy green vegetable a distinctive smoky char while keeping
the stems crisp. It's a quick, punchy side dish found alongside curries and rice across Thailand.
Tips: This dish depends on very high heat and speed — have everything measured and ready before you start cooking. Don't overcook the greens; they should wilt quickly while the stems stay crunchy.
Variations: Use other leafy greens like Chinese broccoli (gai lan) with the same method. Adjust the chilli quantity to taste. Use soy sauce and a vegetarian oyster-flavoured sauce for a fully vegan and vegetarian version.
Storage: Best eaten immediately; leftovers can be refrigerated for a day but will lose their crisp texture.
Reheating: Reheat briefly in a very hot wok for under a minute; extended reheating will overcook the greens.
FAQs:
Q: What is morning glory / water spinach?
A: A leafy green vegetable with hollow stems, widely used in Southeast Asian cooking, available fresh at Asian grocers.
Q: Why cook it over such high heat?
A: The intense heat gives the dish its distinctive smoky char (called 'wok hei') while cooking quickly enough to keep the stems crisp.
Q: What can I substitute if I can't find water spinach?
A: Chinese broccoli or spinach can be used with the same method, though the texture will differ somewhat.
- Large bunch water spinach (morning glory), washed and cut into 8 cm (3 in) lengths — 1
- Sunflower oil — 3 tbsp (45 ml)
- Garlic cloves, minced — 4
- Red chillies, sliced — 2–3
- Fermented soybean paste (taochiao) or 1 tbsp soy sauce — 1 tbsp
- Oyster sauce — 1 tbsp
- Sugar — 1 tsp
- Water — 2 tbsp
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