Pad pak bung fai daeng (flame-fried water spinach)

One of the most common Thai vegetable side dishes: water spinach stir-fried over high heat for a few seconds with garlic, chilli and soybean paste. Its name, 'flaming water spinach', refers to the flame flaring up from the wok.

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Method

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1. Wash the water spinach, and drain well. Put in a bowl with the garlic, chilli, soybean paste, oyster sauce, fish sauce, sugar and water, and toss together.
2. Heat the oil in a wok over high heat until it's smoking hot.
3. Pour the whole contents of the bowl in at once. The oil may spit, so pour it in carefully, from a distance.
4. Toss vigorously over high heat for 1-1.5 minutes, until the leaves wilt but the stems are still crisp. ⏱ Timer: 1 min
5. Pour onto a platter with its juices immediately, and serve with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Water spinach is available in Asian shops; its stem stays hollow and crisp, which spinach can't quite match, but the flavour will be similar.
• Make it last, and serve it immediately, as it quickly loses its colour.

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More southeast asian ideas

• Tom yum kung (sour-spicy Thai prawn soup)
• Som tam (green papaya salad)
• Tom kha kai (coconut galangal chicken soup)
• Yam nua (spicy Thai beef salad)
• Khao pad (Thai fried rice)
• Yam woon sen (glass noodle salad with prawns)
• Khao soi (northern Thai curry noodle soup with crispy noodles)
• Khao pad sapparod (pineapple fried rice with cashews)

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