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Stirfried Water Spinach | Pak Boong Fai Dang | ผัดผักบุ้ง

Stirfried Water Spinach | Pak Boong Fai Dang | ผัดผักบุ้งOn 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!

Stirfried Water Spinach | Pak Boong Fai Dang | ผัดผักบุ้งI 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!

Stirfried Water Spinach | Pak Boong Fai Dang | ผัดผักบุ้ง

 

Stirfried Water Spinach | Pak Boong Fai Dang | ผัดผักบุ้ง

Makes 3-4 servings

Stirfried Water Spinach | Pak Boong Fai Dang | ผัดผักบุ้ง

Ingredients

Instructions

  1. Wash and dry the water spinach and use your hands to break the stems into 2" pieces.
  2. Heat oil on high heat until the pan is very hot. Add garlic and bean sauce and saute for ~10 seconds until the garlic turns golden brown, being careful not to burn it!
  3. Quickly add the water spinach, peppers, and oyster sauce. Use two spatulas to stir fry until the water spinach starts to turn bright green (should be less than a minute).
  4. Remove from the heat and enjoy!

5 comments… add one
  • susan December 17, 2014, 6:46 pm

    Hi Rachel! I’m wondering what kind of bean paste did you use for this recipe?

    • Rachel December 18, 2014, 5:38 am

      Hi Susan, I use black bean paste. I’ve updated a link to the brand I typically use in the recipe – sorry for not including it before!

  • Neha April 15, 2014, 11:58 pm

    I made the pak boong fai dang and it was delicious !!! Thank you so much for the recipe:)

    • Rachel April 16, 2014, 1:30 am

      Great, glad you liked it! We actually had pak boong for dinner tonight too :)

  • Tricia S. December 22, 2011, 9:00 am

    Hi Rachel! Just wanted to let you know I am super excited to find your blog–just got back from a trip to Thailand and had so much fun eating everything in sight and taking a short cooking class that I wanted to try out a few more dishes at home. Can’t wait to make some of your recipes :)

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