Thai Flash-Fried Water Spinach (Pak Boong Fai Daeng)
If you plan to serve more than two people, this dish is best made in multiple small batches instead of trying to make too much at once. Otherwise, the greens won’t cook properly, and it will lack the “wok taste” that makes it special.
½ bunch water spinach (also called ong choy), chopped into 2-inch pieces
4 to 6 red and green Thai chilies, chopped
2 to 4 garlic cloves, chopped
1 Tbsp. Pantai Norasingh soybean paste
3 dashes Healthy Boy thin soy sauce
1 tsp. Michiu Chinese cooking wine
1 tsp. sugar
Steamed jasmine rice, for serving
• Place the water spinach on a large plate. Add the chilies, garlic, soybean paste, soy sauce, cooking wine and sugar.
• Heat the oil in a wok over high heat until the oil smokes, 3 to 5 seconds. Add the water spinach and toss until the spinach wilts, about 15 seconds to 1 minute. Remove from heat.
• Serve immediately with jasmine rice.