Pack some veg on your plate with my very easy recipe for spicing up your Asian greens. This Thai side dish is the perfect accompaniment when you’re making a banquet-style dinner.
Thai Stir-fried Morning Glory (Pak Boong Fai Dang)
1 large bunch pak boong (also known as kangkong, water spinach or morning glory)
4 large garlic cloves
3–4 large red chillies
2 tbsp vegetable oil
3 tbsp oyster sauce
2 tbsp fish sauce
2 tsp white sugar
- Break pak boong into 5cm pieces (about 2 inches) and place in a large bowl.
- Use a mortar and pestle to pound the garlic and chillies to a rough paste.
- Heat the oil in a wok over high heat. When oil is smoking hot, add the pak boong and chilli paste and toss together. Add the oyster sauce, fish sauce and sugar. Stir-fry until just wilted. Transfer to a serving plate.
