See picture to the right for an example.

Heat your wok to HIGH HIGH HIGH. The pork belly variation sems delish!! Stir. Real Thai Recipes © 2020 .:.

Turn off. The secret to this method is not cooking the vegetable for too long, but allowing the natural flavors and texture to really shine through. This looks so good. Thank you. Also, look how well used my wok is. Except it definitely isn't the healthiest choice. That is true.

Heat up oil, 5 tbs approximately, fry garlic, shallots and ginger first. I have never heard of water spinach before.

This part is usually too fibrous and you don't want it in your stir-fry. There's a variation of this easy stir fry in just about every South East Asian country and this is my interpretation of the Thai iteration. If your pan is not hot, the vegetables will die a slow death and taste terrible.

This is an interesting post and recipe. Comment document.getElementById("comment").setAttribute( "id", "a3c917d4a37400d5fb641aab5cdcbd86" );document.getElementById("a32efa0cb4").setAttribute( "id", "comment" ); In addition to writing recipes, I also run vegan Thai supperclubs. I served with lemon chicken and rice and plates were clean! Your email address will not be published. I’ve heard it called by so many English names: water spinach, swamp cabbage, water convolvulus, water morning-glory, morning glory… In any case, learning it’s Thai name is easier: Pak Boong. I will have to check a specialty market for it. Water spinach is a really mild tasting vegetable that I had for the first time at one of Bangkok’s night markets a few years ago. So yum! You can also make it without the beef. Your email address will not be published. Think in this cadence: Wilt.

You're simply looking to release flavor, not make a uniform mixture. Just wanted to let you know I am super excited to find your blog–just got back from a trip to Thailand and had so much fun eating everything in sight and taking a short cooking class that I wanted to try out a few more dishes at home. Pak Boong is a very common vegetable in Thailand, as well as other South East Asian countries. Add the garlic and chili mixture and stir until fragrant, about 2 minutes. On my last excursion to Ranch 99, I spotted a vegetable that looked suspiciously like water spinach. It goes bad fast, so use within 2-3 days. Iced Limeade. It's delicious and ready under 20 minutes. So only make it in the right amount and when you're ready to eat. Love that it is Thai and just cant wait to check this out. Thank you! Stir-fry until well browned and crispy, about 4 minutes. Otherwise, the morning glory will look too wilted and sad. This is a popular side dish made frequently in any Thai home. I can't make to make it tonight. Offers may be subject to change without notice. Loved this recipe!


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