water spinach recipes

Stir-fried morning glory, aka pad pak boong, is one of Thailand's most popular dishes, made with water spinach, chillies, garlic, and fermented soybeans. Sweet, salty, and spicy, this simple vegetable dish wraps up the key Thai flavour foundations into one satisfying meal.

Thai Stir-Fried Morning Glory

Morning Glory (water spinach)

Fresh Red Chillies (Thai bird's eye)

Garlic Cloves

tbsp of Fish Sauce

tbsp of Oyster Sauce

tbsp of Fermented Soybean Sauce

Water

tsp of Caster Sugar

tbsp of Vegetable Oil

Morning glory is known as phak bung or pak boong (ผักบุ้ง) in Thai. This vegetable has long and tender stems and leaves.

To prepare it, cut the whole vegetable (stems and leaves) into 6 cm (2.5 inches) long pieces, about the size of your palm.

Halve the garlic cloves and cut a slit in the red chillies lengthwise without slicing through them. Mix fish sauce, oyster sauce, fermented soybean sauce, water, and sugar in a cup.

Heat the oil in a skillet over high heat. When very hot, add the prepared garlic and chillies and sizzle them for a few seconds until fragrant.

Add the morning glory to the pan, followed by the sauce mix. Stir-fry all over high heat for no more than a minute. Transfer all to a plate, veggies and sauce, and enjoy it with steamed rice on the side.

Top 1 water spinach recipes recipes from across the web

The most viewed water spinach recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Thai Stir-Fried Morning Glory

Top 1 water spinach recipes recipes from across the web

The most viewed water spinach recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Stir-Fried Morning Glory

The most viewed water spinach recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine