This recipe for Thai morning glory stir-fry, aka pad pak boong fai dang, is Asian greens at their best: crunchy, savoury, spicy and sweet. Cheap and quick to make, it’s often served as a side dish and is perfect for busy days.
1 large bunch pak boong (also known as kangkong or morning glory)
4 large garlic cloves, roughly chopped
4 long red chillies, roughly chopped
3 tbsp oyster sauce
2 tsp white sugar
2 tbsp fish sauce
- Using your hands, break the morning glory into 5cm (about 2 inches) pieces and place in a large bowl.
- With a mortar and pestle, pound the garlic and chillies to a rough paste, then add to the morning glory. Next, add the oyster sauce, sugar and fish sauce to the bowl. Give everything a good mix until all the ingredients are incorporated.
- Place a wok over high heat. When smoking hot, empty the contents of the bowl into the hot wok and stir-fry for 2 minutes or until just wilted. Transfer to a serving plate.
