Pad Phak Bung Fai Daeng (Stir-fried Morning Glory)
Serves 2
Ingredients
Method
1 lb Morning Glory (Water Spinach), Cut Into 2-inch Pieces
3 Garlic, Minced
2 Bird's Eye Chilies, Sliced
2 tbsp Oyster Sauce
1 tbsp Soy Sauce
1 tbsp Fish Sauce
1 tbsp Sugar
2 tbsp Vegetable Oil
Heat the vegetable oil in a wok or large pan over high heat. Add the garlic and chilies and sauté until fragrant.
Add the morning glory to the pan and stir-fry for a few minutes until it's wilted but still vibrant green.
In a small bowl, mix together the oyster sauce, soy sauce, fish sauce, and sugar. Pour this sauce over the morning glory and stir well to combine.
Serve the stir-fry hot, ideally with a side of steamed jasmine rice.