Pad Pak Boong Fai Daeng (Stir-fried Morning Glory)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Wash the morning glory thoroughly and trim off any tough ends. Cut the stems and leaves into 2-inch pieces.

   Ca. 5 min.

2. 2

   In a small bowl, combine the soy sauce, dark soy sauce, vegetarian mushroom sauce, sugar, and water to create the stir-fry sauce. Stir until the sugar dissolves.

   Ca. 2 min.

3. 3

   Heat a wok or large skillet over high heat until it begins to smoke slightly. Add the vegetable oil.

   Ca. 1 min.

   Kokkens note: Ensure your pan is very hot for a proper stir-fry.

4. 4

   Add the chopped garlic and sliced Thai chilies to the hot oil and stir-fry for about 15-30 seconds until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

5. 5

   Immediately add the morning glory to the wok. Stir-fry vigorously for 1-2 minutes until the morning glory just starts to wilt and turn bright green.

   Ca. 2 min.

   Kokkens note: Keep the heat high and move the vegetables constantly.

6. 6

   Pour the prepared sauce over the morning glory and continue to stir-fry for another 30 seconds to 1 minute, ensuring all the vegetables are coated and the sauce thickens slightly.

   Ca. 1 min.

   Kokkens note: Do not overcook; the morning glory should still have a slight crunch.

7. 7

   Remove from heat and serve immediately as a side dish with steamed rice.