Stir-Fried Morning Glory (Pak Boong)
Morning glory flash-fried with crushed garlic, red Thai chillies, and fermented soybean paste.
A vibrant Bangkok street-food classic made with fresh morning glory (water spinach). Flash-cooked over high heat with smashed garlic, spicy red chillies, savoury oyster sauce, and fermented soybean paste, this dish stays bright green, tender-crisp, and juicy in under ten minutes.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
In a mortar, roughly pound the garlic cloves and red chillies with a pestle until coarsely crushed.
- 2
Heat a wok or large pan over medium-high heat, add the olive oil, and wait about 1 minute until shimmering hot.
- 3
Add the crushed garlic and chilli mixture to the hot oil and stir continuously for about 2 minutes until fragrant.
The rest of this recipe
There's 3 more ingredients and 4 more steps to go.
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Ivana’s note
Stir-fry with confidence and speed! Morning glory releases water quickly once seasoned, so keeping the heat high and the cook time under five minutes ensures the greens stay crisp-tender rather than braised.Preserving Texture: Pull the pan off the heat while the stems are still bright green and retain their crunch; overcooking will make morning glory waterlogged and dark.
Pounding vs Chopping: Using a mortar and pestle to bruise the garlic and chillies releases the essential oils much better than a knife, giving the stir-fry its signature aroma.
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