1 large bunch pak boong (also known as kangkong, water spinach or morning glory)
4 large garlic cloves
3–4 large red chillies
2 tbsp vegetable oil
3 tbsp oyster sauce
2 tbsp fish sauce
2 tsp white sugar
Break pak boong into 5cm pieces (about 2 inches) 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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