On my last excursion to Ranch 99, I spotted a vegetable that looked suspiciously like water spinach. Water spinach is a really mild tasting vegetable that I had for the first time at one of Bangkok’s night markets a few years ago. I remember loving the stirfried water spinach and wondering how they made veggies taste so good!
It also goes by “water morning glory” or “pak boong” in Thai. At the market, though, it was labelled “ong choy”, which didn’t ring a bell for me. But I was feeling adventurous, so I brought it home, and after a little internet searching, figured out it’s all the same vegetable!
I cooked it the way most vegetables are cooked in Thailand, stir fried very quickly over super high heat with garlic, chilis, and oyster sauce. The secret to this method is not cooking the vegetable for too long, but allowing the natural flavors and texture to really shine through. It’s a great method for mild-mannered vegetables like water spinach/water morning glory/pak boong/ong choy or whatever you call it!