Fried Morning Glory (Pak Boong Fai Daeng)

Also: Water Spinach, Ong Choy, Kangkung, Pak Boong

Also known as water spinach, kangkung (Malaysia), or ong choy (Cantonese), water spinach is a tasty semi-aquatic tropical plant that is slightly similar to watercress. This is a classic Thai preparation, substituting yellow bean sauce for the shrimp paste. I first tried this dish at a great vegetarian restaurant called May Kaidee's in Bangkok, which is about a block off the end of Khao San Road in a soi behind the Burger King (what a crappy landmark). I highly suggest paying them a visit if you're in the neighborhood!

This stuff is kind of hard to find in the US (you can substitute watercress or spinach), but if you do find it, it is easily cultivated (it roots when placed in water).

2 TB oil
2 TB garlic, chopped
6 red Thai chilis, chopped
3 cups chopped pak boong (morning glory), mostly stems
1 tsp. Thai yellow bean sauce
1 TB vegetarian oyster sauce
1 TB mushroom-flavored soy sauce
1 TB water
1/2 tsp. sugar

Heat oil to smoking in wok. Add garlic and fry for 10 seconds. Add water spinach and chilis and fry 1 minute. Add remaining ingredients and fry for one more minute, until water spinach is tender and slightly wilted.