This simple yet delicious stir fried vegetable side dish made with Pak Boong (ผักบุ้ง; Water Morning Glory; Water Spinach) is one of Thailand's most popular vegetable dishes.
300 grams kangkong
5 tablespoons cooking oil
1 tablespoon chopped garlic
1 teaspoon crushed red chilies
3 tablespoons Chinese soy bean
1 tablespoon Chinese soy bean paste
1 tablespoon oyster sauce
1/ teaspoon sugar
2 tablespoons water
Cut kangkong into 3-inch pieces using young shoots only. Clean and rinse well. Sugar, and water in one bowl. Set the pan or wok at high temperatures. Add cooking oil. Make sure the pan is very hot before adding the cooking oil. Make sure the pan is very hot before adding the cooking oil. Add kangkong and the bowl of seasoning to the pan. Stir fry very quickly for 10 seconds or when kangkong turns bright green. This ensures the kangkong stays crunchy, Serve with rice.
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