Pad Pak Boong

Name: Pad Pak Boong
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 400 g morning glory; 6 garlic cloves; 2 tbsp yellow bean sauce; 2 chilies; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Pad Pak Boong, a beloved Thai stir-fry, finds its roots in the bustling home kitchens where morning glory meets the sizzling heat of the wok. This dish is a staple of everyday Thai meals, offering a quick yet flavorful solution for lunch or dinner. It embodies the essence of communal dining, inviting friends and family to gather around and share in its vibrant flavors.

Expect a delightful interplay of textures and tastes: the crunch of morning glory, the pungency of garlic, and the subtle heat of chilies, all harmonized by the umami-rich yellow bean sauce. The generous use of fat ensures a glossy finish that coats each ingredient, making every bite a rich, savory experience.

Ingredients

400 gmorning glory
6garlic cloves
2 tbspyellow bean sauce
2chilies
to tastefine sea salt

Method

Begin by preparing the morning glory: rinse 400 g of morning glory thoroughly under cold water to remove any dirt. Trim off any tough ends and cut the stems and leaves into 2-inch pieces, ensuring even sizes for uniform cooking. This helps the vegetable cook evenly and absorb flavors consistently.
Peel and smash 6 garlic cloves with the side of a knife to release their oils, enhancing their flavor in the dish. Slice 2 chilies thinly, adjusting the amount based on your heat preference. These aromatics will infuse the oil with a robust flavor base.
Heat a wok or large frying pan over medium-high heat and add 2 tablespoons of oil. Once the oil is shimmering, add the garlic and chilies, stirring constantly for about 30 seconds until the garlic is golden and fragrant. This step releases the essential oils and flavors from the garlic and chilies into the oil.
Add the prepared morning glory to the pan, stirring quickly to coat the vegetables evenly with the aromatic oil. Increase the heat to high to ensure a quick stir-fry, which helps maintain the crisp texture of the morning glory.
Pour in 2 tablespoons of yellow bean sauce, stirring to combine with the vegetables. Cook for about 1-2 minutes, or until the morning glory is tender but still crisp, with vibrant green leaves and slightly wilted stems. The sauce should cling to the vegetables, imparting a savory depth.
Taste the dish and season with fine sea salt to your preference, stirring well to distribute the seasoning evenly. The salt should enhance the natural flavors without overpowering them.
Transfer the Pad Pak Boong to a serving dish and serve immediately while warm. This dish is best enjoyed fresh, with the morning glory retaining its bright color and crisp texture.