morning glory recipe

Tossed in garlic and oyster sauce, this classic Vietnamese vegetable side dish goes wonderfully with steamed rice.

Simple Water Spinach and Garlic Stir Fry (Rau Muong Xao Toi)

water spinach

vegetable oil

garlic

oyster sauce

sugar

corn starch

Stir Fried Water Spinach with Garlic (Rau Muống Xào Tỏi)

Stir-fried morning glory, aka pad pak boong, is one of Thailand's most popular dishes, made with water spinach, chillies, garlic, and fermented soybeans. Sweet, salty, and spicy, this simple vegetable dish wraps up the key Thai flavour foundations into one satisfying meal.

Thai Stir-Fried Morning Glory

Morning Glory (water spinach)

Fresh Red Chillies (Thai bird's eye)

Garlic Cloves

tbsp of Fish Sauce

tbsp of Oyster Sauce

tbsp of Fermented Soybean Sauce

Water

tsp of Caster Sugar

tbsp of Vegetable Oil

Morning glory is known as phak bung or pak boong (ผักบุ้ง) in Thai. This vegetable has long and tender stems and leaves.

To prepare it, cut the whole vegetable (stems and leaves) into 6 cm (2.5 inches) long pieces, about the size of your palm.

Halve the garlic cloves and cut a slit in the red chillies lengthwise without slicing through them. Mix fish sauce, oyster sauce, fermented soybean sauce, water, and sugar in a cup.

Heat the oil in a skillet over high heat. When very hot, add the prepared garlic and chillies and sizzle them for a few seconds until fragrant.

Add the morning glory to the pan, followed by the sauce mix. Stir-fry all over high heat for no more than a minute. Transfer all to a plate, veggies and sauce, and enjoy it with steamed rice on the side.

Prepare the water spinach

Before you unwrap the rubber band and plastic bag that it comes in, trim about 1 inch off the fibrous ends with a knife. One by one, hand snap the water spinach with your fingertips into 5-inch segments or smaller. Separate the stems from the leaves, as they require a bit more cooking, but this is entirely optional. Wash the water spinach thoroughly by soaking them in a large tub of cold water. Make sure to lift the water spinach out of the water each time to leave sand and dirt at the bottom. Repeat if necessary.

Make the sauce

In a small bowl, mix together oyster sauce, sugar, and cornstarch. Set aside.

Cook

In a large skillet with a lid, heat oil on medium-high. Add garlic and pan fry until fragrant (about 5 Seconds). Add water spinach stems and pan fry for about 30 Seconds. Add water spinach leaves and a splash of water (about 2 tablespoons). Cover and let it steam for 2 minutes. Avoid overcooking to prevent a slimy texture and dull green color.

Finish with sauce

Uncover and sauce. Lightly toss water until evenly coated with oyster sauce. Serve immediately for best results.

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Stir Fried Water Spinach with Garlic
(Rau Muống Xào Tỏi)

Serves 3

Ingredients

3 lbs water spinach (rau muong/on choy)
2 tablespoons vegetable oil
2 tablespoons minced garlic
3 tablespoons oyster sauce
2 teaspoons granulated sugar 
2 teaspoons cornstarch

Instructions

Separate water spinach leaves and stems, as they differ in cooking times. Cut stems to 4-inch segments.

In a small bowl, mix together oyster sauce, sugar, and cornstarch. Set aside.

In a large skillet with a lid, heat oil on medium high. Add garlic and pan fry until fragrant (about 5 Seconds). Add water spinach stems and pan fry for about 30 Seconds. Add water spinach leaves and a splash of water. Cover and let it steam for 2 minutes.

Uncover. Add sauce. Lightly toss water  until evenly coated with oyster sauce. Serve immediately for best results.

#raumuong #waterspinach #stirfry #recipe #easyrecipes #sidedish #vegetable #onchoy #healthyrecipes

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