Morning Glory (Pad Pak Bung Fai Daeng): ผัดผักบุ้งไฟแดง
Stir Fried Morning Glory, known as "Pad Pak Boong" in Thai, is a popular dish made with Ipomoea aquatica, commonly referred to as Water Morning Glory or Water Spinach. This vibrant vegetable is widely used in Southeast Asian cuisine and can be found in many Asian grocery stores around the world. While it is considered a pest in some regions of the United States, it is cultivated for personal consumption in places like Texas due to its culinary versatility.
Morning glory is part of the morning glory family (Convolvulaceae) and thrives in tropical climates. It is loved in countries such as Thailand, Vietnam, Cambodia, Malaysia, and Ghana. In Thai cooking, three varieties of morning glory are commonly used: Thai morning glory, Chinese morning glory, and rice morning glory, each with its unique growing conditions.
Ingredients:
- Morning glory (Ipomoea aquatica)
- 2-3 cloves garlic
- Fresh chili (optional, to taste)
- 1 tbsp oyster sauce
- 1 tbsp soybean paste (or salted soybean)
- 1 tsp sugar
- Water (as needed)
- Cooking oil
Instructions:
- Prepare Garlic and Chili: Smash the garlic cloves and chilies (if using) to release their flavors.
- Wash the Morning Glory: Rinse the morning glory thoroughly under running water. Break or cut it into pieces by hand for a more rustic texture.
- Combine Seasonings: In a bowl, mix the washed morning glory with sugar, oyster sauce, soybean paste, crushed garlic, and chilies.
- Heat the Oil: In a wok or large pan, heat a generous amount of cooking oil over medium-high heat until hot.
- Stir-Fry the Vegetables: Pour the seasoned morning glory into the hot wok. Stir-fry quickly for a short time until the vegetables start to wilt. Add a splash of water to help steam the greens and enhance their flavor. Turn off the heat once cooked to your desired tenderness.
- Serve: Transfer to a serving plate and enjoy your Stir Fried Morning Glory as a side dish or part of a main meal!
