This recipe for Thai morning glory stir-fry, aka pad pak boong fai dang, is Asian greens at their best: crunchy, savoury, spicy and sweet. Cheap and quick to make, it’s often served as a side dish and is perfect for busy days.
PREP TIME
5 minutes
COOK TIME
5 minutes
SERVES
2
Ingredients
1 large bunch pak boong (also known as kangkong or morning glory)
4 large garlic cloves, roughly chopped
4 long red chillies, roughly chopped
3 tbsp oyster sauce
2 tsp white sugar
2 tbsp fish sauce
Steps
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Using your hands, break the morning glory into 5cm (about 2 inches) pieces and place in a large bowl.
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With a mortar and pestle, pound the garlic and chillies to a rough paste, then add to the morning glory. Next, add the oyster sauce, sugar and fish sauce to the bowl. Give everything a good mix until all the ingredients are incorporated.
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Place a wok over high heat. When smoking hot, empty the contents of the bowl into the hot wok and stir-fry for 2 minutes or until just wilted. Transfer to a serving plate.
Excellent sauce for stir frying
I have used the sauce for a mixed stir fry and it was delicious. I used the stir fry as a side dish for tandoori chicken kebabs. For the first time I used an Indian and a Asian recipe and I liked it. I didn’t use rice but made nan bread and raita for the dinner, sounds strange but I loved it. I think Marion you have inspired me in changing, mixing and twisting when comes to cooking, thanks.
Marion has given me inspiration when needed most
Watching Marion cook and teach me how to make such amazing yummy tasty food has brought back positivity to my life after the loss of loved ones over the last year. Thank You Marion for providing such a wonderful platform for us all to learn and bring joy to our lives. Xxx