This is my personal number one recipe when it comes down to the green leaf vegetables. I was taught this one by my Thai friend Ying more than three years ago. However, it still is a frequent side dish on my dinning plate.
This traditional stir-fry sauce is super easy to prepare and will take only a couple of seconds to make. Easy as it is, delicious as it should be:
Spice ladder: ***
prep time: 5 minutes
yields: 2 people
(clockwise as shown on the picture)
- 2 cloves garlic
- 2 tbsp soy sauce
- 2 tbsp oil
- 2 fresh chili
- 2 tbsp oyster sauce
As I already mentioned, you can use any kind of green leaf veggies, you can get: spinach, mangold, morning glory, bak choi, jungle veggies, even parboiled broccoli or iceberg salad.
My absolute favorite is the very traditional Pak boong fai daeng, a dish that uses morning glory (water spinach, swamp cabbage or 'pak boong' in Thai) as the main green leaf ingredient.
PAK BOONG FAI DAENG:
(oyster sauce morning glory stir-fry)
Cut the ends of the morning glory and wash. Cut in three (leaves, stems included). Splash oyster sauce, say sauce and some water over it. Set aside.
Peel the garlic.
Wash the chilies and make a slit in the middle.
Heat oil in a wok, add garlic, chilies and fry for a minute or until they crack and turn brown. Add the morning glory, continue frying. If you like your dishes milder, add a teaspoon of sugar. Once the leaves shrank and the stems are soft, you are done.
Update (July 15th):
Once served, sprinkle white sesame seed.
Add a couple of fermented soy beans in the oyster and soy sauce mix.
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