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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Stir-fried Morning Glory (Pak Boong Fai Dang)

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Pack some veg on your plate with my very easy recipe for spicing up your Asian greens. This Thai side dish is the perfect accompaniment when you’re making a banquet-style dinner.

WATCH THIS RECIPE

THAI STIR-FRIED MORNING GLORY (PAK BOONG FAI DANG)

PREP TIME

5 minutes

COOK TIME

10 minutes

SERVES

2

Ingredients

1 large bunch pak boong (also known as kangkong, water spinach or morning glory)

4 large garlic cloves

3 large red chillies

2 tbsp vegetable oil

3 tbsp oyster sauce

2 tbsp fish sauce

2 tsp white sugar

Steps

Break pak boong into 5cm pieces and place in a large bowl.

Use a mortar and pestle to pound the garlic and chillies to a rough paste.

Heat the oil in a wok over high heat. When oil is smoking hot, add the pak boong and chilli paste and toss together. Add the oyster sauce, fish sauce and sugar. Stir-fry until just wilted. Transfer to a serving plate.

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