Stir-Fried Morning Glory (Pad Pak Bung Fai Daeng)

Ingredients

• 1 bunch morning glory
• 1 tbsp crushed garlic
• bird's-eye chili
• 1 tbsp fermented soybean
• oyster sauce
• light soy
• a little sugar

Method

• Break morning glory into pieces; wash and dry well
• Heat the wok until smoking hot; add oil, garlic and chili
• Add morning glory; season with soybean paste, oyster sauce, soy and sugar
• Toss fast on high heat until just wilted but still green and crisp; serve at once

How to Choose

Choose fresh morning glory with bright green leaves, plump crisp stems, not wilted or bruised, tender tips · firm garlic cloves.

Chef's Secret

Secret: the heat must be roaring and the toss very fast (fai daeng, 'red fire') so the greens stay crisp, not soggy; dry the vegetable well first to avoid splatter and wateriness; add it when the wok is smoking hot.

Crisp fresh morning glory + soybean paste + garlic order at Fresh Market Online, fresh daily.