Fried Morning Glory
Translation: Pak Boong Fai Daeng
Alternate Spellings: Water Spinach, Ong Choy, Kangkung
Recipe Type: Side
Average User Rating: 0.5 / 5
Vegetarian / Vegan: Vegan
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. Thai chefs usually cook this dish in a flaming wok, earning it the name "fai daeng", which translates to "red hot".
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). Do not grow outside of a pot, as it is considered an invasive species.
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.
Submitted By: Chris
Prep Time: 10 minutes
Cooking Time: 5 minutes
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