Pak Boong (v)

Ingredients

• 1 large bunch Thai morning glory or water spinach
• 1 tbs oyster sauce
• 1 tbs soy bean paste
• ½ tbs soy sauce
• 1 tsp sugar
• 1 tsp white pepper
• 2 Thai chilies
• 3-6 garlic

Directions

1. Make Paste: Crush garlic and chilies together using a mortar and pestle or grind briefly.
2. Prep Vegetables: Cut morning-glory stems into 2" pieces; halve the leaves.
3. Stir‑Fry: Fry the garlic-chili paste in hot oil until fragrant, taking care not to burn.
4. Finish: Add all vegetables and sauce ingredients at once. Deglaze with a splash of stock and finish with a sizzling pour of fish sauce.
5. Serve: Serve immediately

Chef's Notes

• Substitute mushroom sauce for oyster sauce to make this dish vegan
• You can use this recipe with spinach or kale.
• Put all sauces and spices on top of the veg and put them all in at once with the stems on the bottom

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