Pad Pak Boong Fai Daeng - Stir-fried Morning Glory
Morning glory is one of the easiest to cook and popular vegetables throughout Asia. This recipe is a simple, yet delicious way to stir-fry it with Thai flavors. This recipe is a collaboration with Thai chef Napa. You can view her original, more detailed blogpost, as well as many more recipes and tips about Thai cuisine on her website.
350 gram morning glory
1 tbsp garlic (roughly chopped)
1 tbsp chilies (minced)
1½ tbsp soy sauce
½ tbsp soy bean paste (optional)
2 tbsp cooking oil
a pinch of sugar
Prepare the morning glory by cleaning the vegetable well and shake a little to remove the water.
Pick the vegetable with your fingers. You will hear a “pop” sound. Usually, it will pop well on the top and middle part of the stem. When you get towards the end it will stop and you will feel that it doesn’t crack out and rather tough. That means, that part is to discard. This is a special technique from the Thai kitchen. Don’t use a knife to chop because you won’t hear the “pop”.
Put the morning glory on a plate and top with garlic and chilies, ready to stir-fry. Make the sauce by mixing soy sauce, sugar and soy bean paste.
Heat the cooking oil in a wok. Stir-fry the morning glory, garlic and chilies over high heat and add stir-fry sauce. Add a little bit of water to give the dish some juice.