What’s the story, Morning Glory?
Ever try a veggie called ‘Morning Glory’? This super food grows in South East Asia and is called by many names. In Thailand it is commonly called ‘Pak Boong’, and in English it goes by a much cooler name, ‘Morning Glory’. Morning glory is almost like a crunchy spinach, rich in flavour and extremely healthy. This dish is typically stir-fried with oyster sauce or found in many noodle dishes in the kingdom of Thailand.
I serve this up with some crispy garlic and bird’s eye chilli to put a bit of va-va-voom in your palette. The dish’s real name is Pad Pak Boong Fai Daeng, and is one of the street foods that you can find anywhere in Thailand. It is so easy to cook at home. Add a splash of oyster sauce and you have an amazing dish made in under 5 minutes. This dish is goes ever so well with some Thai jasmine rice, you really have to give this a go! It’s super easy, quick and the dish costs almost next to nothing to make.
READY TO COOK?
- Chop the morning glory into 3 inch long pieces.
- Smash up 3 garlic cloves with the side of your knife.
- Roughly chop up 2 bird’s eye chilli.
- Heat up your wok or frying pan on a high heat with 1 table spoon of vegetable oil.
- Fry the garlic and chilli for 30 seconds.
- Throw in the morning glory and stir constantly. Cook for 2 minutes.
- Pop in the oyster sauce, light soy sauce, sugar, and 1 table spoon of water.
- Stir in well and serve straight away.
It is almost like a Thai spinach.
INGREDIENTS
- 250g morning glory
- 4 cloves of garlic
- 2-3 bird’s eye chilli (more if you dare)
- 1 teaspoon of white sugar
- 1 table spoon of light soy sauce
- 1 table spoon of oyster sauce
- 1 table spoon of water or vegetable stock
- 1 table spoon of vegetable oil
A Magpie's Tale 