Thai · Lunch · Dinner
Stir-Fried Morning Glory with Garlic and Chili
ผัดผักบุ้งไฟแดง (Pad Pak Boong Fai Daeng)
Crisp, hollow-stemmed morning glory flashed in a hot wok with smashed garlic, bird's eye chilies and a savoury oyster-soybean sauce. It is a bright, punchy Thai side dish that comes together in minutes.
- Prep
- 10 min
- Cook
- 4 min
- Total
- 14 min
- Serves
- 2
Calories come from: Carbs 33% · Fat 51% · Protein 16%
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Ingredients
For 2 servings- 1 large bunch300 gMorning glory (water spinach)
- 4 cloves12 gGarlic
- 3 small6 gThai bird's eye chilies
- 1 tbsp13 gVegetable oil
- 1 tbsp18 gOyster sauce
- 1 tsp7 gThai fermented soybean paste (tao jiao)
- 1 tsp6 gLight soy sauce
- 1/2 tspSugar
- 2 tbsp30 gWater
Steps
- 1
Wash the morning glory well and shake off excess water.
- 2
Trim off the tough bottom ends and cut the stems and leaves into 8-10 cm lengths.
- 3
Lightly smash the garlic cloves and chilies together with a pestle or the flat of a knife.
- 4
In a small bowl, stir together the oyster sauce, fermented soybean paste, soy sauce, sugar and water.
- 5
Pile the morning glory on a plate and scatter the smashed garlic and chilies over the top.
- 6
Heat the oil in a wok over the highest heat until it just starts to smoke.
- 7
Tip in the morning glory with the garlic and chilies all at once and toss for 30 seconds.
- 8
Pour in the sauce and stir-fry for 1-2 minutes until the stems are bright green and just tender but still crunchy.
- 9
Transfer to a plate with the pan juices and serve immediately.
Swaps, storage and make-ahead
Swaps
- For a vegetarian or vegan version, use a mushroom-based vegetarian oyster sauce in place of oyster sauce, choosing one labelled vegan and checking the soybean paste label too.
- If you can't find morning glory, use spinach stems with leaves, pea shoots or thin-stemmed Chinese broccoli, adjusting cooking time so they stay crisp.
- For a milder dish, swap the bird's eye chilies for half a red bell pepper or a deseeded fresno chili cut into strips.
- To make it gluten-free, use tamari labelled gluten-free instead of soy sauce, and choose oyster sauce and soybean paste labelled gluten-free.
Storage
This dish is best eaten fresh, as the stems soften and darken on standing. Refrigerate any leftovers in a covered container within 2 hours, eat within 1 to 2 days, reheat briefly until steaming hot, and do not freeze.
Make ahead
Wash, dry and cut the morning glory up to a day ahead and keep it in the fridge wrapped in a paper towel in a bag, and mix the sauce in a sealed jar in the fridge. Smash the garlic and chilies and stir-fry just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MolluscsSoyGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (197 g) | Per 100 g | |
|---|---|---|
| Calories | 119 kcal | 60 kcal |
| Protein | 5.5 g | 2.8 g |
| Carbohydrates | 10.7 g | 5.4 g |
| of which sugars | 2.1 g | 1.1 g |
| Fiber | 3.7 g | 1.9 g |
| Fat | 7.4 g | 3.8 g |
| of which saturated | 1.1 g | 0.6 g |
| Sodium | 661 mg | 336 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
