What is morning glory?
Morning glory, also known as water spinach or kangkong, is a leafy green vegetable commonly used in Southeast Asian cuisine. It has hollow stems and tender leaves.
DINNER
Spicy Garlic Morning Glory Stir-Fry (Pak Boong Fai Daeng)
Transport your taste buds to the bustling streets of Thailand with this incredibly flavorful and lightning-fast stir-fried morning glory. Crisp, fresh greens are expertly wok-tossed with aromatic garlic and a kick of chili, delivering a delightful side dish or light main that's both healthy and satisfying.
HOW TO MAKE IT
Let's cook.
01
Wash the morning glory thoroughly and drain well. Cut the stems and leaves into 2-inch pieces, separating the tougher stems from the tender leaves.
02
In a small bowl, combine the oyster sauce, fish sauce, and sugar. Stir until the sugar dissolves, then set aside.
03
Heat the vegetable oil in a wok or large skillet over high heat until shimmering. Add the minced garlic and sliced chilies, stir-frying for 15 seconds until fragrant.
04
Add the morning glory stems to the wok and stir-fry for 1 minute. Then add the morning glory leaves and continue to stir-fry for another 1-2 minutes until the leaves begin to wilt.
05
Pour the prepared sauce mixture over the vegetables and toss quickly to coat. Stir-fry for an additional 30 seconds until the morning glory is tender-crisp and evenly coated. Serve immediately.
About This Recipe
Transport your taste buds to the bustling streets of Thailand with this incredibly flavorful and lightning-fast stir-fried morning glory. Crisp, fresh greens are expertly wok-tossed with aromatic garlic and a kick of chili, delivering a delightful side dish or light main that's both healthy and satisfying.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a splash of fermented soybean paste (taucu) along with the sauces. Ensure your wok is very hot before adding ingredients to achieve that signature 'wok hei' flavor.
Easy Substitutions
If morning glory is unavailable, you can substitute with spinach, gai lan (Chinese broccoli), or bok choy. Adjust cooking times accordingly. For a vegetarian version, use mushroom-based oyster sauce.
Storage & Reheating
This dish is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the texture will soften.
Serving Suggestions
Serve this flavorful stir-fry alongside steamed jasmine rice for a simple meal. It also pairs wonderfully with grilled fish or chicken, or as a vibrant vegetable side dish with other Thai curries and stir-fries. A fried egg on top can add extra richness.
Common Mistakes
1. Overcooking the morning glory: This will result in soggy, dull-colored vegetables. Stir-fry quickly over high heat until just tender-crisp. 2. Not draining the morning glory properly: Excess water will steam the vegetables instead of stir-frying them, leading to a watery dish. 3. Using too low heat: This prevents the 'wok hei' and results in less flavorful, steamed vegetables. Ensure your wok is smoking hot. 4. Overcrowding the wok: This lowers the temperature and steams the vegetables. Cook in batches if necessary. 5. Not preparing ingredients in advance: Stir-frying is fast, so have everything chopped and measured before you start.
Frequently Asked Questions
Can I make this dish less spicy?
Yes, you can reduce the number of Thai bird's eye chilies or omit them entirely for a milder version. You can also use milder chilies like serrano.
What kind of oil should I use?
Vegetable oil, canola oil, or any neutral-flavored high-smoke point oil is suitable for stir-frying.
MORE TO KNOW
The key to a great stir-fry is high heat and quick cooking. This ensures the vegetables retain their vibrant color and crisp texture. Prepare all your ingredients (mise en place) before you start cooking, as the process moves very quickly once the wok is hot. Don't overcrowd the wok; if cooking a larger batch, stir-fry in two smaller portions.
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