When I first went to Thailand was was surprised to see ‘Morning Glory’ being offered on the menu. First thing that came to mind was the Morning Glory flower, and I thought it was a little weird. Nonetheless, I ordered it out of curiosity only to find out that it is actually Kang Kong! Kang Kong is known as water morning glory, or water spinach.
However, the dish taste different from the usual sambal kangkong that I’m used to. As with all other Thai food, I fell in love with it instantly. I love the crunch of the vegetable, the sharpness of spices used, and that lovely after-taste of fermented soybean that lingers with the spiciness of the hot chilli! Feels like a party in my mouth. LOL!
One thing that I love about stir-fried vegetables is the ease in preparation and speediness in cooking. This dish took me 10-15 minutes tops, from prepping to serving!
Pad Pak Boong (Thai Stir-fried Morning Glory)
- 1 pack of kangkong / water morning glory cut to 2 inch pieces
- 1-2 chilli padi seeded and sliced on a bias (or to taste)
- 2 cloves garlic minced
- 1 tbsp fermented soybean paste tou cheong
- 2 tsp oyster sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 1 tbsp oil
- Heat pan on med high, when pan is hot, add oil.
- Add garlic and chilli and stir-fry for 30 seconds.
- Add kangkong and stir fry until it starts to wilt.
- Then add fermented bean sauce, oyster sauce, fish sauce, sugar, and splash of water.
- Stir fry until combined.
- Remove from heat and serve immediately.