Thai Morning Glory
Hey guys, it is about time to share an ultra-easy and quick stir-fry plantbased recipe from Thailand with the traditional Chinese water spinach - in my veganized version of the dish – the quick easy stir-fry Thai „Morning Glory“. Its main ingredient is Pak Boong – water spinach, which you can find at your local Asian grocery story.
Ingredients
- 1 Bunch Water morning glory (Cut into 4 - 6 pieces)
- 4 large cloves of garlic
- 2 red chilis
- 2 cl of wine (i.e. Shaoxing)
- 1 Tbsp vegetable oil for frying
Sauce
- 1 Tbsp Yellow Soybean Paste
- 1 Tbsp Mushroom Stir Fry Sauce
- 1 Tbsp Dark Soy Sauce
- 2 Tbsp Light Soy Sauce
- 1 Tbsp Oyster Sauce
Instructions
- Chop garlic into small pieces, discard seeds from chilies and combine with garlic.
- Cut stems of Pak boong into finger-long pieces. Heat up wok, add some oil (I used peanut and plant oil) and stir-fry garlic-chili.
- Deglaze with 2 cl of Shaoxing wine and add Pak boong stems and leaves.
- Then add the sauce to the pan. As soon as the leaves wilt (takes 1-2 minutes) serve your morning glory either plain as a side dish or with Jasmin rice.
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