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Stir-fried ‘Pak Boong’

  • Cooking Time5 mins
  • DifficultyEasy
1 large bunch pak boong (also known as kangkong, water spinach or morning glory, available from Asian grocers)
4 large garlic cloves or handful of small Thai garlic, roughly chopped
3 large red chillies, finely sliced
3 tbsp oyster sauce
1 tbsp fish sauce, plus an extra 1 tbsp
2 tsp white sugar
2 tbsp vegetable oil

1. Break pak boong into 5cm pieces and place in a large bowl. Add garlic, chillies, oyster sauce, 1 tablespoon fish sauce and sugar to the same bowl.

2. Heat oil in a wok over high heat. When oil is smoking hot, add all ingredients and toss together. Add another tablespoon of fish sauce and stir-fry for 1-2 minutes or until just wilted. Serve with steamed rice.

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