Thai · lunch
Garlic Chili Morning Glory Stir-Fry
Pad Pak Bung Fai Daeng
A Central Thai stir-fry of morning glory blasted over screaming wok flame with garlic, bird chillies, fermented yellow bean sauce, and oyster sauce, charred fast for crisp stems and tender leaves over jasmine rice.
$
5 minsPrep
5 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
520Calories
14gProtein
22gFat
68gCarbs
8gSugar
4gFiber
890mgSodium
0mgChol
Goes well with
Vinho VerdeVinho Verde — A refreshing pairing for t...
local
Chang lagerChang lager — A crisp, refreshing beer t...
international
Instructions
1
Prep
Separate morning glory stems from leaves, keeping in two piles. Pound 12 garlic cloves and 10 Thai bird chillies to a coarse paste. Whisk together 40ml yellow bean sauce, 30ml oyster sauce, 20ml light soy sauce, 10g sugar, and 60ml water until smooth.
2
Bloom
Heat 60ml oil in a large wok over high heat for 45 seconds until smoking. Add chilli-garlic paste, stir-fry 15 seconds until fragrant and barely golden, careful not to burn the garlic.
3
Sear
Drop morning glory stems into the screaming wok over high heat, stir-fry 30-40 seconds until they brighten green and turn glossy. Add leaves, toss 15-20 seconds until just wilting.
4
Glaze
Pour sauce over high heat and toss continuously 30-45 seconds until leaves are fully wilted, stems remain crisp-tender, and wok smoke clings to the greens.
5
Plate
Divide between two bowls, each over 150g cooked jasmine rice while still steaming. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) morning glory
- 12 garlic cloves
- 10 Thai bird chillies
- 40ml (2 tbsp + 2 tsp) fermented yellow bean sauce
- 30ml (2 tbsp) vegetarian oyster sauce
- 20ml (4 tsp) light soy sauce
- 10g granulated sugar
- 60ml (1/4 cup) neutral oil
- 60ml (1/4 cup) water
- 300g (10.6 oz) cooked jasmine rice