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Thai-Style Stir-Fry Kangkong or Water Spinach (Pad Pak Bung Fai Daeng)

by Antoinette Tan (follow)
Easy (2874)      Simple (966)      Side Dish (165)      Thai (115)      Stir Fry (69)      Fast (69)      Vegetable (67)      Kangkong (1)      Water Spinach (1)      Water Morning Glory (1)     
Besides the Sambal Kangkong, this Thai-style stir-fry is equally popular across South-East Asia.

It is also a plant with many different names; the Kangkong is also known as Water Spinach, Chinese Water Spinach, River Spinach, Ong Choy or Ong Choi, Chinese Morning Glory, Water Morning Glory or Chinese Water Morning Glory. (What a mouthful!)

Regardless of what you'd like to call it, this recipe requires quite a bit of vegetables because they will shrink substantially in the wok.

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Makes: 4 servings (to be served with rice)

400g kangkong
2 cloves garlic, smashed and kept whole
3 small chillies (chilli padi), sliced open but kept whole
2 tablespoons oil
1 tablespoon salted soybean paste
1 tablespoon fish sauce
1 tablespoon oyster sauce
ΒΌ cup chicken broth
large pinch of sugar

Wash kangkong and cut into 1.5-inch pieces, separating the stems from the leaves. Drain well and spin them dry.
Combine the salted soybean paste, fish sauce, oyster sauce and chicken broth into a small bowl.
Heat the oil in a large wok over high heat.
Add the garlic and stems into the wok.
Toss the stems around for 1 minute then add the leaves, chillies and the sauce.
Sprinkle a large pinch of sugar.
Stir to coat evenly with sauce then remove from heat.
To prevent the residual heat from over-cooking the vegetables, transfer immediately onto a serving dish.
Enjoy atop brown rice (or other carbs of your choice).

#Stir Fry
#Water Spinach
#Water Morning Glory
#Side Dish
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