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13 March, 2014

The easiest Thai stir fry you will ever make

There’s a variation of this easy stir fry in just about every South East Asian country and this is my interpretation of each brought together. Also, look how well used my wok is. I am protective of it like a mother is of her child and a person like me is of cats. It would probably be in my top seventy things I would take along in the stranded on a desert island scenario (which, by the way, WHY DO PEOPLE ASK THAT QUESTION).

Stir Fried Morning Glory with Salted Bean Sauce

Water spinach is a hollow stemmed versatile leafy green that grows in, you guessed it, water. The leafy tops are tender when cooked, while the stems maintain a crisp bite if prepared well. Well known and used throughout East Asia, it’s increasingly easy to find this vegetable in UK based Asian grocery shops as well. In London, you will find it just about anywhere in Chinatown (or, if you’re East, in one of the many Vietnamese supermarkets along Mare and Well Streets).

Sometimes shops label water spinach differently, so just in case you’re looking and can’t find it then here’s what it’s called in a million other languages. It tends to come in massive 500 gram bags, but pak boong cooks down to about 25% of its picked volume (so don’t fret about purchasing what looks like such a large quantity).

English: water spinach, water morning glory, Chinese spinach, swamp cabbage, water convolvulus
Vietnamese: rau muống
Thai: pak boong
Khmer: trokuon
Malay: Kangkung
Cantonese: ong choy
Burmese: gazun ywet
Lao: phak bong

Recipe Notes

To retain the bold green colour of morning glory, first blanch it in boiling water for just a few seconds before draining and plunging in cold water until you’re ready to cook with the vegetable. If you must, substitute spinach or bok choi for the water spinach, but it won’t be the same and so just don’t do it. Forget I said anything. Try adding a cube of fermented bean curd to enhance the flavour (but cut out some of the soy sauce if you do). Some stock might also be added at the final stage, but I prefer a less soupy dish that gets its salt and flavour from soy condiments alone.

Jasmine rice or steamed sticky rice are really all you need alongside this dish, should you want an accompaniment.

Stir fried water spinach

Stir Fried Water Spinach

Serves 4-6
  • Ingredients
    • 500 grams water spinach (morning glory), cut into 1-2 inch pieces
    • 2 tablespoons vegetable oil
    • 4-5 cloves garlic, thinly sliced
    • 3 small shallots, thinly sliced
    • 3 tablespoons drained salted soy bean
    • 1 teaspoon palm sugar
    • 30-45 millilitres (2-3 tablespoons) Thai soy sauce or salty vegan fish sauce
    • Fresh lime
    • Freshly cut chillies (optional)
  • Directions/Method
    1. Heat the oil in a wok over medium-high heat. When the wok is hot, add the oil.
    2. Add the garlic and shallot and stir fry until they begin to brown lightly. You can add chilli in this step if you want a spicier dish.
    3. Turn the heat up to high and add the water spinach to the wok, stir frying for a minute or two until the leaves are wilted. Tip the salted soy beans and palm sugar into the wok and continue stir frying for a further 30 seconds or so, just until the palm sugar is melted and the liquid is mixed through.
    4. Serve immediately with a healthy squeeze or ten of fresh lime juice.

Filed Under: Vegan Thai Recipes, Vegetables Tagged With: Khmer and Cambodian Vegetarian Recipes, Vietnamese

Reader Interactions

Comments

  1. Laughfrodisiac says

    20 March, 2014 at 1:48 am

    That looks very delicious and easy I don’t think you lied.

    Reply
    • Kip says

      4 April, 2014 at 2:43 pm

      I’m glad you have confidence in me, buddy.

      Reply

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  • Discover a sliver of the world of Thai noodles beyond pat thai and pat see ew at my Thai vegan noodle supper club on February 23. The meal begins with kuay teow reua, or boat noodles, a bold noodle soup fragrant with cinnamon, pandan, and star anise. The main course will be coils of kanom jeen noodles served with two different types of curry. Nam Ya is a rich, bright, spicy red curry aromatic with the rhizome krachai, which has a pleasant eucalyptus-like flavour. Nam prik, on the other hand, is a sweet, sour, smoky, and salty curry with nutty richness from toasted mung beans. These curries will be served with heaps of fresh herbs, vegetables, and condiments. Finally, for dessert, is salim. These are homemade jasmine and pandan scented mung bean noodles served in sweet iced coconut milk.

To book tickets see the link in my bio.

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  • I forgot to share this vegan fried egg recipe I posted last week. As I mention in my post, which you can find on messyvegancook.com, Rocky Shepheard of @thevegg deserves credit for so much of the groundwork laid for making vegan eggs, full stop. And the fried egg recipe in his 2012 book is still the best Western style version I've seen and tried to date (hint: the yolk is properly runny and tastes of yolk). These eggs, however, are based on Thai style fried eggs, or kai dao. Kai dao are cooked in more oil on high heat until crispy and lightly browned around the edges, the antithesis to their Western counterpart. The internet features a shedload of recipes in Thai for vegan kai dao using a number of ingredient combinations. I have seen recipes where the whites are more starch based than tofu, but I prefer the texture of a bean curd based vegan egg. The outer layer is made of yuba, which helps the eggs crisp up upon frying.

#veganegg #kaidao #feedfeedvegan #bestofvegan #veganfriedegg #letscookvegan #veganfoodspot #veganfoodlovers #veganshare #ไข่ดาวเจ #ไข่ดาว #yuba #pumpkin #veganeggs #ฟองเต้าหู้ #veganthaifood #veganrecipeshare #veganrecipe #thaifoodstagram #วีแกน #อาหารเจ #มังสวิรัติ #vegan #vegansofinsta #veganbreakfast #veganfood #veganeats
  • 🇰🇷 Among the previously unknown to me dishes I enjoyed in South Korea last fall is Kongbiji-jjigae. Perfect for winter, this warming stew is made with aged kimchi and fresh okara. Okara is a byproduct of soy milk production. To make soy milk the beans are soaked and then blended with water. The pulpy liquid is then cooked and strained, leaving you with fresh soy milk. The leftover lees is the okara. To make kongbiji-jjigae, however, there is no need to get caught up in the process of making soy milk since the beans are soaked, blended with a little dashi, and tossed into the pot without straining.
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#kongbijijjigae #vegankoreanfood #koreanfood #okara #koreanvegan #kimchi #kfood #okararecipes #koreancuisine #bestofvegan #feedfeedvegan #vegantravel #letscookvegan #veganfoodspot #veganfoodisnotboring #thevegansclub #feedfeedvegan #letscookvegan #vegan #veganstew
  • 🇹🇭Sai ua are grilled Northern Thai herbal sausages made with bold spicing and aromatics. Grilling in near freezing temperatures (or any digits below, say, 22) is trialing, but nippy or not I've been keen to share these at recent supper clubs. Stay tuned for the next date!
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#ไส้อั่ว #อาหารไทย #อร่อย #thaifood #eatandshout #มังสวิรัติ #วีแกน #veganthaifood #thaifoodstagram #northernthaifood #saiua #vegansausage #aroisnap #chasingdelicious #veganlondon #londonvegan #feedfeedvegan #veganfoodisnotboring #londonvegancommunity #vegansupperclub #veganfoodspot #vegan
  • One culinary item I always have to the ready, in one form or another, is homemade stock. This takes various forms depending on what vegetables I have laying about or on what kind of flavour profile I'm seeking. This noodle soup stock is made with corn and shiitakes mushrooms. The toppings are deep fried yuba, spring onion, and citrus chili oil with black beans from Chinese food scholar @therealmadamehuang's gorgeous tome All Under Heaven. 
#chilioil #noodlesoup #allunderheaven #homecooking #asianfood #comfortfood #yuba #thekitchen #noodlesfordays #noodleslover #noodlesarelife #noodlestagram #vegan #todayfood #veganeats #vegansofinstagram #feedfeedvegan #bestofvegan #veganfoodisnotboring #thevegansclub #veganeatsplease #letscookvegan #veganfoodspot #cuisine_captures #vegannoodles #cookbooklover
  • 🇹🇭 Kway teow pat/pad kee mao, otherwise known as drunken noodles. Many menus incorrectly label this dish as simply pad kee mao, which roughly translates to drunkard's stir fry. Prepend this with kway teow and you have a drunkard's noodle stir fry. For the recipe and more on the etymology, you can find the recipe on messyvegancook.com (link in bio). #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #วีแกน #อาหาร #มังสวิรัติ #noodles #noodleslover #noodlesfordays #noodlesarelife #noodlestagram #padkeemao #ก๋วยเตี๋ยวผัดขี้เมา #ก๋วยเตี๋ยว #vegan #veganfoodspot #vegannoodles #veganfoodshare
  • From my last visit to the US over the holidays. My parents live in Maryland and I always try to get into DC for a day by myself to visit a museum or two and grab a bite to eat. Because of the government shutdown I couldn't get to the National Gallery to revisit my favourite ever painting, but I made it to the National Building Museum (which is privately run and hence open). Should you find yourself in DC I highly recommend prioritising this museum. Anyway, the food. This is the potato pierogi with sauerkraut and sour cream from @eatfarewell near Union Station. Also the pain au chocolat and coffee. One aspect of US food and drink culture I love and miss is how it's virtually impossible to find bad drip coffee (except at Starbucks, who make vile drip coffee). #veganDC #vegandc #yesthisisvegan #vegan #veganfoodspot #veganDC #DCveganlife #DCvegan #vegantravel #veganwashingtonDC #veganlunch 
#veganpainauchocolat #veganpierogi #sauerkraut #pierogi #dceats

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