Pak Boong (v)

Ingredients

• 1 large bunch Thai morning glory or water spinach
• 1 tbs oyster sauce
• 1 tbs soy bean paste
• ½ tbs soy sauce
• 1 tsp sugar
• 1 tsp white pepper
• 2 Thai chilies
• 3-6 garlic

Directions

1. Crush the garlic and chilies together in a mortar and pestle or blitz in a spice grinder
2. Cut morning glory stems into 2" chunks, leaves in half.
3. Fry garlic and chili in hot oil until fragrant, careful not to burn
4. When fragrant, add all vegetables and sauce ingredients at once.
5. Deglaze with a little stock and sizzle with fish sauce to finish
6. Substitute mushroom sauce for oyster sauce to make this dish vegan

Chef's Notes

• You can use this recipe with spinach or kale.
• Put all sauces and spices on top of the veg and put them all in at once with the stems on the bottom
• Remove bottom leaves to keep the stems clean