The Cambodians call this dish water greens. When I researched for recipes on the internet, I couldn't find anything with that name. I then looked many Cambodian vegetarian recipes, and found the water greens. They are actually called morning glory or water spinach. I guess water greens is just the colloquial term. They cost 12 cent per bunch, (enough for one person) I modified to recipe to fit my particular tastes.
Stir-Fried
Morning Glory
pad pak
boong fai daeng
Ingredients:
20
stems morning glory (also called water spinach)
4 sliced garlic cloves
3-5
Tbs. vegetable oil
2-3
Thai chilies (or any similar chili), cut into fourths pieces and mash
1
tsp. salted bean paste/sauce (ex:
soybean sauce)
1
Tbs. oyster sauce (other options include:
vegetarian oyster sauce or vegetarian stir-fry sauce)
1 Tbs.
water
1-2
tsp. sugar
Directions:
Cut the chilies into bite-size
pieces and smash slightly with a knife. Slice
the garlic into thin pieces. Set aside. Wash the water spinach, and shake it dry. Cut off
and discard the thickest bottom portion (about 3 inches). Cut off the leaves but leave on the leaf stems. Leave the top 2 or 3 leaves on. Cut the remaining stalk and stems into 3-4 inch
pieces.
Heat your wok on HIGH. If it’s not hot, the vegetables will cook too slowly and taste poorly. If you’re using an electric stove, leave the stove on high for about 3-5 minutes with the pan full of oil. This should get it as hot as necessary. The oil should smoke and splatter a bit.
Toss the morning glory in the pan, flip, and spread them around for about 30 seconds. They will sizzle. Add water, oyster sauce, bean sauce, and sugar, and stir for 2-3 minutes. Add garlic and chilies. Stir about 30 seconds. The morning glory are done when the stems are medium green, and they are not too soggy.
Serves: 1
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