Pak boong is an aquatic vegetable, also called morning glory or water spinach. Pad pak boong is a simple stir fry, using chilis, garlic and miso. It’s perfect with rice alone, or with other dishes.
Click here to watch this video on my YouTube channel!
https://www.youtube.com/@thaiveggieb
Ingredients
-1 bunch of fresh pak boong – about a pound of leaves and stems, it will cook down considerably. I find pak boong at the Asian market and at our local farmers’ market.
-3-4 cloves garlic crushed or chopped fine
-2-3 fresh chilis
-2 teaspoons miso (fermented soybean paste)
-1 tablespoons soy sauce
-2 tablespoons olive oil
-juice of ¼ of a fresh lime
Preparation
Wash pak boong under cold water. Let drain and lay on cutting board. Trim, by cutting off the ends and removing any wilted leaves.
Cut the stems into 2-inch lengths, keep apart from leafy end. Cut the leafy end into 2 or 3 bunches.
Chilis and garlic can be prepared separately or together using mortar and pestle. Wash 3 of each – more or less as you like. Toss these into mortar and pound with pestle. After a few strokes, reach in and remove garlic skins. Pound chilis and garlic, leaving them whole but flattened. They will flavor the dish and diners will be able to see and remove chilis
Into a hot pan or wok, add olive oil.
Add garlic and chilis. Add miso. Stir contents, turn heat down to just below medium-high. Keep stirring.
Add pak boong. Stir frequently.
When stems begin to soften, add soy sauce and remove from heat. Sprinkle lime juice over contents.
Serve
Serve pad pak boong over rice. The stems will still have some crunch in them.
Add chili sauce – garlic and chilis and soy sauce – to each plate according to individual taste.
A meal for two or three.
~~~~~
thaiveggieb.com 