World Flavors Cookbook

Pad Phak Boong Fai Daeng (Stir-Fried Water Spinach)

The street food vendor's most dramatic dish — water spinach tossed in a blazing wok with oyster sauce, garlic, and fermented bean curd.

Cuisine: Thailand

Ingredients

• 400g water spinach (phak boong), cut into 5cm pieces
• 3 cloves garlic, minced
• 2 red chilies, sliced
• 1 tsp fermented yellow bean curd (tao jiao)
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 2 tbsp vegetable oil

Instructions

1. Heat wok until smoking hot.
2. Add oil. Add garlic and chilies instantly. Toss 20 seconds.
3. Add water spinach all at once.
4. Add bean curd, oyster sauce, fish sauce, and sugar.
5. Toss vigorously on maximum heat for 2-3 minutes.
6. Serve immediately.