Morning Glory with Garlic & Chilli (Pad Pak Bung Fai Daeng)

Crisp water spinach flash-fried over a roaring heat with garlic, chillies and yellow bean sauce.

TIME BREAKDOWN
Prep: 10 min
Cook: 5 min
Total: 15 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 400g morning glory (pak boong), also sold as water spinach or kangkong, cut into 8cm lengths
  • 2 tbsp vegetable oil
  • 5 cloves garlic, roughly chopped
  • 4 bird's eye chillies, roughly chopped
  • 1 tbsp yellow bean sauce (tao jiew)
  • 1 tbsp light soy sauce
  • 1 tsp caster sugar
  • 3 tbsp water

Method

  1. Wash the morning glory well and shake dry. Separate the thicker stems from the leafy tips, as the stems need slightly longer to cook.

  2. Stir the yellow bean sauce, soy sauce, sugar and water together in a small bowl.

  3. Heat the oil in a wok over the highest heat until smoking. Add the garlic and chillies and stir-fry for 10 seconds.

  4. Add the stems and stir-fry for 30 seconds, then add the leaves and the sauce.

  5. Toss constantly for 45 to 60 seconds, until the leaves have just wilted and the stems are bright green and still crunchy.

  6. Serve immediately with steamed jasmine rice.