Vegetable: Kay Pak Boon Fai Daeng (Fried Morning Glory)

posted by marleah 09-16-101 5:10 PM

derived from "It Rains Fishes" by Kasma Loha-Unchit
Kay Pak Boon Fai Daeng (Fried Morning Glory)

1 pound morning glory [also called pak boong, ong choy, kang kong, or water spinach]
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons oyster sauce
1/2 to 1 teaspoon sugar, to taste
3 tablespoons peanut oil
10 to 20 cloves chopped garlic
6 to 8 Thai chiles (or bird's eye chile)
2 tablespoons salted soy beans [such as Yeo's brand from Malasia]

Prepare the morning glory by pinching the stem to break off the leaves. As you go up the stem, you want to break it in between each leaf.

Mix together the fish sauce, soy sauce, oyster sauce, and sugar and set the mixture aside.
Heat a wok with the peanut oil. When the oil is hot, add the morning glory and stir fry. As soon as the morning glory begins to wilt, add the garlic, chiles, and soy beans. Stir fry for a minute or so. Add
the sauce. Remove from heat and serve.

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