Stir-Fried Morning Glory (Pak Boong Fai Daeng - ผัดผักบุ้งไฟแดง)

Servings : 2

Spice Level : Medium

Skill Level : Easy

Prep : 10 min

Cook : 10 secs

Total : 10 min 15 secs

Ingredients

[] | 150 g Chinese morning glory |(cut into 2-inch lengths)
[] | 10 cloves Thai garlic | (lightly crushed)
[] | 5 Red Thai chili (Jinda chili) | (crushed or sliced diagonally)
[] 1 tbsp fermented soybean paste
[] 1 tbsp oyster sauce
[] 1/2 tbsp light soy sauce
[] 1/2 tbsp sugar
[] 5 tbsp stock or water
[] 4 tbsp vegetable oil

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Equipment

[] Wok – essential for high-heat flash frying
[] High-heat stove or burner – the hotter, the better for achieving wok aroma
[ ]Frying ladle – for tossing and scooping the ingredients quickly in the hot wok

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Cooking Instructions

1. Prep Everything First

[] Place morning glory, garlic, chilies, fermented soybean paste, oyster sauce, light soy sauce, sugar, and stock/water together in a bowl or plate.
[] This ensures everything is ready to toss in at once. Timing is key for this dish.

2. Heat the Wok

[] Use very high heat.
[] Add oil and let it get smoking hot. You should see a bit of smoke before cooking begins.

3. Stir-Fry Fast

[] Immediately toss everything into the wok in one go, the greens and all the seasonings together.

4. Quick Stir

[] Stir-fry rapidly for 10–15 seconds, just until the morning glory wilts slightly but stays vibrant green.

5. Serve Hot

[] Remove from heat and serve right away while still sizzling.
[] Best enjoyed with steamed jasmine rice.

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