Tag Archives: stir-fry morning glory
Sometime it’s hard to find Phak Boong, “Morning Glory” in the Asian groceries in South Florida. But Phak Boong (Morning glory) is so easy to grow, and it quickly spreads it long creepy stems. It’s a common local vegetable in many parts of Thailand.
Today I want to introduce an easy Thai stir-fry morning glory dish called “Phak Boong Fai Daeng”. Morning glory is often used in Thai cooking, and commonly used as a steamed vegetable to dip with chili paste, an ingredient in red curry, or roughly chopped and served with curry noodles (Khanom Chin)
Prep time: 10 mins | 3 servings
- 1 bunch Morning Glory
- 2 cloves Garlic
- 3 Thai Chilsi
- 1 tsp Miso/Bean curd
- 1.5 tbsp Olive oil
1. Heat up frying pan and add olive oil
2. When the frying pan is really hot, add garlic and chili, then quickly follow with morning glory
3. Season with miso and water.
4. Stir-fry for a couple minutes on high heat and then remove from the heat.
It’s now ready to serve!