Thai Stir Fried Morning Glory (Pad Pak Boon)
This is a very common Thai dish – you see it all the time on casual restaurant menus and it is frequently eaten as one of many dishes in a larger Thai style dinner.
Because this dish is so quick and easy, it works very well for the home cook who is trying to prepare multiple Thai dishes for a single meal (this is about as quick cooking a Thai meal as you can get!)
Thais like morning glory a lot as they say that it’s good for the eyes and it is ubiquitous on late-night rice soup kind of restaurant menus. In some areas, specialty fried morning glory restaurants open up that cook this dish with theatrics and flair, throwing the stir-frying morning glory high in the air to another cook who is waiting with a hot wok at the ready to continue stir frying or a waiter who plates the dish on the run!! (Sort of like show bartending – show stir frying!)
Thai Stir Fried Morning Glory
- 3 cups of morning glory, cut into 2 or 3 inch segments
- 2 cloves of garlic, minced
- 2 or 3 this chili peppers, each one cut in half (if you don’t care for spicy food, you can leave the chilies out)
- 2 Tbls of oyster sauce
- 2 tsps of soya sauce
- ½ tsp of sugar
- ½ tsp of MSG (optional)
- A little vegetable oil for stir frying
- Wash and cut the morning glory and put it in a bowl. Add the garlic, chili peppers, oyster sauce, soy sauce, sugar and MSG to the bowl on top of the morning glory
- Heat about 1 ½ Tbls of vegetable oil in a wok or large heavy fry pan over very high heat.
- When the oil is very hot (almost smoking) slide in all the ingredients from your bowl into the wok and stir it continuously for about 1 minute. If it looks like it’s getting too dry, you can add a ¼ cup of water or so.
- The morning glory is cooked when it all heated through and looks somewhat wilted.
- Serve this with steamed jasmine rice, ideally as a part of a larger Thai dinner.
Wathc a cooking demo and see the flying vegetables!
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