Every day of the entire month that I spent wandering the streets of Bangkok eating street food, I ate this dish. Every. Single. Day. It’s called “Pak Boong Fai Deng”, translated to “Morning Glory on Fire”, and is made with a green that we know as either water spinach or ong choy. That being said, you can substitute pretty much any green you like with this recipe, and where the traditional Thai recipe calls for both oyster sauce AND MSG (gross!!), you can use the oyster sauce from my last post and actually get a boost of protein and magnesium in the process.
- 10 oz greens – ong choy, kale, spinach, dandelion, chard, bok choy, cabbage, whatever!
- 1 Tablespoon coconut oil
- 1 crushed garlic clove
- 1 roughly chopped red chili
- ⅓ c No Shucks “oyster” sauce mixed with 2 Tablespoons of water
- Heat a frying pan or wok over high heat until a drop of water thrown in it sizzles.
- Toss in the coconut oil, garlic, and chili pepper and stir fry until the garlic starts to turn golden.
- Add the greens and toss well to wilt slightly.
- Pour in the sauce & water mixture and mix well again while it steams through.
- Serve hot, hot, hot!
What greens will you use? Tell me in the comments!