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Water Spinach Stir-Fry ผัดผักบุ้ง (pad pak boong)
- Yield: Serves 2-3
Ingredients
- 150 g water spinach, cut stems into 2-3" pieces, leave the leaves whole
- 5-6 cloves garlic
- 2-3 Thai chilies
- 1 Tbsp oyster sauce
- 1 Tbsp Tao Jiew (fermented soy bean paste) (Also see Rad Na and Kao Mun Gai videos)
- ½ Tbsp soy sauce
- 1 tsp sugar
- ¼ - ⅛ tsp white pepper
- 2-4 Tbsp water as needed
- 2 Tbsp vegetable oil
Instructions
Mix together oyster sauce, tao jiew, soy sauce, sugar, and white pepper; stir to dissolve the sugar.
Pound chilies in a mortar until fine. Add garlic and pound just until broken into chunks.
In a wok, over high heat, add vegetable oil and garlic-chili mixture. Cook until the garlic starts to brown. Add the water spinach and the sauce, then toss until the sauce is well distributed and the water spinach is slightly wilted and heated through. Add a splash of water if it seems too dry. As soon as it’s done, turn off the heat and immediately remove the water spinach from the pan onto a serving plate to stop it from wilting further.
Serve immediately with jasmine rice or plain congee. Enjoy!
Futile Resistance
Amazing dish right here. It actually cooks in about 30 seconds - and doesn't take long to prep either! For the first (and only) time in the world of HTK you can actually prep and cook the entire dish faster than Pailin's video run time on it. Makes you feel like an absolute beast! And it tastes great too, so win-win. Another rarity - I find Pailin actually under does the garlic quantity (I KNOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!).
As an aside, this recipe is great for using up your Tao Jiew if you are forced into buying the 750ml size bottles of the stuff like I am. grrrrrrrr
★★★★★
Michael
Water spinach(called morning glory) fits to most Thai dishes.
Easy to make but very yummy.
But be carefull! If the Wok with oil is too hot and the spinach too wet, you can get a fireball in your Wok.(Only if you cook in a gas Wok burner)
★★★★★
Nirmala
Loved it! A simple but awesome tasting recipe. Thank you very much, Pailin.
★★★★★