Pak Boong Fai Daeng / Stir Fried Morning Glory 🌿🌶 🔥 – Thai Kitchen with Rinda #thaikitchenwithrinda

Pad Pak Boong Fai Daeng / Stir Fried Morning Glory or Water Spinach. Pak Boong or Phak bung (ผักบุ้ง) in Thai (Ong Choy in Chinese) is a long thin green leafy vegetable with hallow stalks; it is a very popular street food in Thailand! Fai Daeng means fire red in Thai, referring to the blazing flame under the wok that the chefs use. If you can’t find Ong Choy, you can you Water Cress or Spinach. This is a must try Thai street food dish!! This recipe is for 2 servings. Ingredients: 150G of fresh Pak Boong / Morning Glory / Ong Choy 4 Cloves of crushed garlic ½ Medium sized cooking onion - sliced ½ Tbsp of bean paste – I use Thai soybean paste (health boy brand) for my cooking at home. ½ Tbsp of Thai oyster sauce 2 Fresh Thai chili - crushed 3 Tbsp of cooking oil Method: Cut the Pak Boong into pieces about 3 inches in length, and place on a plate. Add crushed garlic, sliced onion, fresh crushed chili, soybean paste, and oyster sauce on top of your Pak Boong. Add cooking oil in a large wok with medium high heat. When the oil heats up, add Pak boong and toss to mix (see video). Be careful when you add Pak boong in the hot oil, it may catch fire! Cook it for 2 minutes. Serve hot. Taste: Lead by salty, sweet, and spicy flavours with a satisfying contrast between the soft leaves and crunchy stems. You can have this dish for lunch, dinner or as an appetizer. Yummy! Bon Appetit! 🍷🍺 If you have questions, please e-mail [email protected] Visit my channel for more delicious Thai, Vegan, and Vegetarian recipes! https://www.youtube.com/channel/UCBiU... Thai Kitchen with Rinda – Facebook Rinda Suparatana (@thaikitchenwithrinda) • Instagram photos ... Please don’t hesitate to leave your comments below or write reviews in our Thai Kitchen with Rinda Facebook page! We ♥️ to hear from you. Thank you for watching 🙏 #ThaiKitchenWithRinda