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Stir-Fried Water Spinach Taught by a Thai Maid
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Japan Authentic home cooking from Japan, with US measurements.
Originally published on Cookpad Japan as タイのメイドさんに習った空芯菜炒め
A picture of Stir-Fried Water Spinach Taught by a Thai Maid.

Stir-Fried Water Spinach Taught by a Thai Maid

ハラギャーテイ
ハラギャーテイ @cook_40119191

In the peak of summer, when there are few leafy greens, water spinach grows large and is a delicious vegetable. The best way to enjoy it is the Thai home-style dish, Pad Pak Boong Fai Daeng.
The origin of this recipe
Twenty years ago, while living in Bangkok, I saw heaps of vegetables at the market and wondered how to cook them. Our maid prepared them deliciously. This is a home-cooked dish you won't find in hotel restaurants. Now, I enjoy the taste of Thailand with homegrown produce.

In the peak of summer, when there are few leafy greens, water spinach grows large and is a delicious vegetable. The best way to enjoy it is the Thai home-style dish, Pad Pak Boong Fai Daeng.
The origin of this recipe
Twenty years ago, while living in Bangkok, I saw heaps of vegetables at the market and wondered how to cook them. Our maid prepared them deliciously. This is a home-cooked dish you won't find in hotel restaurants. Now, I enjoy the taste of Thailand with homegrown produce.

Read more

Stir-Fried Water Spinach Taught by a Thai Maid

ハラギャーテイ
ハラギャーテイ @cook_40119191

In the peak of summer, when there are few leafy greens, water spinach grows large and is a delicious vegetable. The best way to enjoy it is the Thai home-style dish, Pad Pak Boong Fai Daeng.
The origin of this recipe
Twenty years ago, while living in Bangkok, I saw heaps of vegetables at the market and wondered how to cook them. Our maid prepared them deliciously. This is a home-cooked dish you won't find in hotel restaurants. Now, I enjoy the taste of Thailand with homegrown produce.

In the peak of summer, when there are few leafy greens, water spinach grows large and is a delicious vegetable. The best way to enjoy it is the Thai home-style dish, Pad Pak Boong Fai Daeng.
The origin of this recipe
Twenty years ago, while living in Bangkok, I saw heaps of vegetables at the market and wondered how to cook them. Our maid prepared them deliciously. This is a home-cooked dish you won't find in hotel restaurants. Now, I enjoy the taste of Thailand with homegrown produce.

Read more
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Ingredients

Serves 2 servings
  • 250 gwater spinach
  • 2 clovesgarlic, minced
  • 1dried red chili
  • 1 tablespoonvegetable oil
  • Seasonings
  • 1 tablespoonoyster sauce
  • 1/2 tablespoonfish sauce
  • 1 pinchChinese seasoning powder
  • 3 tablespoonscooking sake
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Steps

  1. 1

    Plant at 4-inch intervals in the garden. It grows large and looks similar to weeds. A fertile garden is best. If you only take the top, it will grow back.

    A picture of step 1 of Stir-Fried Water Spinach Taught by a Thai Maid.
  2. 2

    Clean the stems and leaves of the water spinach (called Pak Boong in Thai, also known as En Choy) and cut into 2-3 inch pieces.

    A picture of step 2 of Stir-Fried Water Spinach Taught by a Thai Maid.
  3. 3

    Prepare the seasonings in advance for quick cooking.

    A picture of step 3 of Stir-Fried Water Spinach Taught by a Thai Maid.
  4. 4

    Crush and mince the garlic, then sauté with the chili over low heat until fragrant. Add the water spinach and seasonings, then stir-fry quickly over high heat.

    A picture of step 4 of Stir-Fried Water Spinach Taught by a Thai Maid.
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ハラギャーテイ
ハラギャーテイ @cook_40119191
Published in the US on April 10, 2025 13:04
リタイアして暇になったので料理に凝り始めました。ようやく自分で美味しいと思われるくらいの料理ができはじめ、研究者だった関係上、料理の科学を考えた新（珍）レシピの開拓をやっています。女房がやらない料理と発酵やシャトルシェフでの低温料理が得意です。ぬか漬け、白菜漬け、パン焼き、ヨーグルト作り、ワイン造り、オーブン料理までもやっています。
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Keywords

Stir Fry Fish Vege Sake Oyster Cheera Garlic

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