Pad Pak Bung Fai Daeng (Stir-Fried Morning Glory)
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Thai · 15 min · vegetarian, vegan, dairy-free, keto, low-carb
180 cal
6g protein
12g carbs
12g fat
per serving · estimated
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 (tap to check — screen stays awake)
- Cut the morning glory into 3-inch lengths, keeping stems and leaves separate.
- Heat the oil in a wok until smoking hot over the highest heat.
- Add the garlic and crushed chilies and stir for 10 seconds.
- Add the stems first and stir-fry 30 seconds, then add the leaves, soybean paste, soy sauce, and sugar.
- Toss hard for 1 minute until the greens are just wilted but still bright and serve immediately.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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