📝 About This Recipe
Known across Thailand as a street food icon, this vibrant stir-fry features water spinach seared in a screaming-hot wok until tender yet crisp. The dish is defined by its salty-sweet umami punch, derived from fermented soybean paste and oyster sauce, punctuated by the fiery heat of bird's eye chilies. It is a masterclass in high-heat cooking, delivering a smoky 'wok hei' aroma that transforms simple greens into a legendary side dish.
🥗 Ingredients
The Greens
- 1 large bunch Morning Glory (Water Spinach/Pak Boong) (approx. 300-400g, washed and dried thoroughly)
Aromatics
- 5-6 pieces Garlic cloves (peeled and smashed lightly)
- 3-7 pieces Thai Bird's Eye Chilies (smashed to release oils; adjust to your heat preference)
The Seasoning Sauce
- 1 tablespoon Fermented Soybean Paste (Taochiao) (Thai salted soybean paste is preferred)
- 1.5 tablespoons Oyster Sauce (provides body and sweetness)
- 1 teaspoon Light Soy Sauce (for extra saltiness)
- 1/2 teaspoon Fish Sauce (optional, for depth of funk)
- 1 teaspoon Granulated Sugar (to balance the savory flavors)
- 2 tablespoons Vegetable Broth or Water (to create a light gravy)
For the Wok
- 3 tablespoons Neutral Cooking Oil (use high-smoke point oil like canola or grapeseed)
👨🍳 Instructions
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1
Thoroughly wash the morning glory in cold water to remove any grit. Shake off as much excess water as possible; if the greens are too wet, they will steam rather than sear.
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2
Trim the bottom 1-2 inches of the morning glory stems if they appear tough or woody.
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3
Cut the morning glory into 3-inch long pieces, keeping the hollow stems and delicate leaves together.
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4
In a mortar and pestle, lightly pound the garlic cloves and bird's eye chilies together. You don't want a paste; just bruise them enough to release their aromatic oils and seeds.
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5
Place the cut morning glory in a large mixing bowl. This is the 'Thai Street Food Style' trick: pile the smashed garlic and chilies directly on top of the raw greens.
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6
In the same bowl, pour the fermented soybean paste, oyster sauce, light soy sauce, fish sauce, and sugar right over the garlic and greens. Add the water or broth on top as well.
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7
Heat a wok or a large heavy-bottomed skillet over your highest possible heat setting. Let it sit until you see the first wisps of smoke rising from the surface.
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8
Swirl in the 3 tablespoons of oil. It should shimmer and move like water instantly.
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9
Carefully but quickly dump the entire contents of the bowl (greens, aromatics, and sauces) into the center of the wok. Be prepared for a loud sizzle and a potential (safe) flare-up—this is the 'Fai Daeng' or Red Flame effect!
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10
Immediately begin tossing the vegetables with a spatula. Use a folding motion to ensure the sauce and aromatics coat every leaf.
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11
Stir-fry for only 45 to 90 seconds. The goal is for the stems to be 'al dente' and the leaves just barely wilted and vibrant green.
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12
As soon as the greens have collapsed slightly and the sauce has thickened into a glossy glaze, remove the wok from the heat.
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13
Transfer immediately to a warm serving platter. Do not leave the greens in the hot wok, or they will overcook and turn brown.
💡 Chef's Tips
Speed is your best friend; have all ingredients measured and ready before you turn on the stove. If you cannot find morning glory, you can substitute with baby bok choy or spinach, though the texture will be less crunchy. For the most authentic flavor, do not skip the fermented soybean paste (Taochiao); it provides a unique salty-funk that soy sauce alone cannot replicate. To reduce the heat level, remove the seeds from the chilies or use fewer pieces, but keep the garlic for the essential aroma. Ensure your wok is bone-dry before adding oil to prevent dangerous splattering.
🍽️ Serving Suggestions
Serve immediately with a bowl of steaming jasmine rice to soak up the savory sauce. Pairs beautifully as a side to a Thai-style omelet (Kai Jeow). Serve alongside grilled meats like Gai Yang (Thai Grilled Chicken) for a balanced meal. A cold, crisp lager or a Thai iced tea works wonders to balance the heat of the chilies. Add a squeeze of lime at the table if you prefer a tiny hint of bright acidity.