From ハラギャーテイ's kitchen in Japan. 
Stir-Fried Water Spinach Taught by a Thai Maid
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.
Stir-Fried Water Spinach Taught by a Thai Maid
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.
Open in Cookpad AppSteps
- 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.
- 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.
- 3
Prepare the seasonings in advance for quick cooking.
- 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.
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