Pak Boong Fai Dang
Morning Glory On FireThis is a fun recipewhere you load all the ingredients on a large platter or quarter sheet pan, getthe wok screaming hot, then dump and stir-fry. In Thailand, there are vendorsthat cook this dish on one side of the street, then hurl it across the streetand catch it with a plate that lands on your table. It’s also called flyingmorning glory for that reason.
Ingredients
MAKES: 2 SERVINGS
- ½ lb 226 g morning glory, washed, drained and cut into 3-inch (8-cm) pieces
- 2 Thai bird chilies minced
- 2 cloves garlic minced
- 1 tbsp 20 g yellow soybean paste
- 1 tbsp 15 ml light soy sauce
- 2 tbsp 30 ml oyster sauce
- 2 tsp 10 g white sugar
- 2 tbsp 30 ml canola or other high-temperature cooking oil
Instructions
- Place the cut morning glory on a large platter.
- Then right on top, place the chilies, garlic, yellow bean paste, light soy sauce, oyster sauce and sugar.
- The idea is that once the pan is hot, you dump the morning glory and seasonings in all at one time and start cooking.
- Heat a wok or large skillet over high heat for about 1 minute.
- This is one of the few times I do recommend a wok, about 12 to 14 inches (30 to 36 cm) wide.
- A large Dutch oven would be great for this dish, too.
- Add the oil to the pan.
- When you see wisps of white smoke, carefully dump the morning glory and seasonings into the pan.
- It might sputter and pop, so be careful.
- Using two large spoons or large tongs, turn the contents of the pan over every 5 to 10 seconds, until the greens wilt by half and turn bright green, 3 to 4 minutes.
- Taste and adjust any of the seasonings if you’d like.
- Serve hot.