Pad Pak Bung Fai Daeng (Stir-Fried Morning Glory)

Thai · 15 min · vegetarian, vegan, dairy-free, keto, low-carb

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Ingredients

• 1 large bunch water spinach (morning glory)
• 5 cloves garlic, chopped
• 4 Thai bird chilies, crushed
• 2 tbsp fermented soybean paste (tao jiao)
• 1 tbsp soy sauce
• 1 tsp sugar
• 3 tbsp vegetable oil

Method

1. Cut the morning glory into 3-inch lengths, keeping stems and leaves separate.
2. Heat the oil in a wok until smoking hot over the highest heat.
3. Add the garlic and crushed chilies and stir for 10 seconds.
4. Add the stems first and stir-fry 30 seconds, then add the leaves, soybean paste, soy sauce, and sugar.
5. Toss hard for 1 minute until the greens are just wilted but still bright and serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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