|Stir fry like you mean it over a blazing flame - and the dish is ready in a flash!|
The main ingredient of this stirfry is obviously pak bung jiin (jiin: Thai for China/Chinese), commonly known as kangkong, Chinese water spinach, or ong choy (蕹菜) in different cultures. This Chinese variety is not to be confused with its Thai counterpart, which tends to be larger in the stalk. Like many stirfries in Thai cuisine, the Chinese influence on this dish is undeniable, as is most evident in the use of a wok on very high heat (hence fai daeng, blazing "red fire" in Thai) and the seasoning ingredients.
|Water spinach is not only easy to wash, it is super uncostly by the bunch|
This dish is so tasty, so hot, and ready in seconds, it literally flies - hence its moniker "Flying Pak Bung" in Thai, which also explains why this popular dish is often translated as "飛天炒通菜" in Chinese.
1 large bunch water spinach
1 tablespoon vegetable oil
4 large cloves of garlic
3 bird eye chilis
1 tablespoon oyster sauce
1 tablespoon fermented bean sauce
1 tablespoon fish sauce
1 teaspoon sugar
1/4 cup water or chicken broth
|Smashed whole red chilis are easy to spot and pick out after plating|
1. Wash water spinach and drain. Cut into 3-inch segments, separating stalk and leaf. Give the garlic cloves and whole chilis a good whack. Place stalk in a large bowl and top with smashed garlic and chilis.
2. In a small bowl, mix together oyster sauce, fermented bean sauce, fish sauce, sugar, and water/chicken broth.
3. In a large wok over very high heat, heat oil until beginning to smoke. Dump stalk, garlic and chilis all at once into the wok, followed by the sauce. Briskly stir fry, then quickly add the remaining leafy portion of the water spinach and stir fry to coat well with sauce. Remove from heat at once when the vegetables wilt, turn bright green and tender-crisp, and transfer to serving platter immediately. The whole process takes barely a minute.
|If you ever wonder why this dish is named "Flying Morning Glory", give it a try at your own kitchen and it will all make sense|
通菜 600 克
生油 1 湯匙
蒜頭 4 瓣
指天椒 3 隻
蠔油 1 湯匙*
豆醬 1 湯匙
魚露 1 湯匙*
砂糖 1 茶匙
水或上湯 60 毫升
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