Phad Pak Boong (Stir Fry Asian Water Spinach)

VIDEO: You can find a video on how I made this dish on the bottom of this page.dsc00630

Ingredients:

Water Spinach (aka in Thailand: Pak Boong, aka in Vietnamese: Rau Muang & aka in Chinese: Ong Choy)   a big bunch (it will shrink and wilt when its cooked)

Garlic   4-6 cloves chopped

Fresh Thai Chili Peppers 1-2 chopped  (preferred but optional) 🙂

Soybean Paste   2 1/2 teaspoons

Coconut Sugar   2 teaspoons

Mushroom Soy Sauce   1 tablespoons

Canola Oil   1 teaspoon or any cooking oil you like

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Big Colander Full of Asian Water Spinach (Also Called Rau Muang, Pak Boong, and Ong Choy)

Lets Ger Started:

Wash the water spinach and cut them in thirds. They have hollow stems that will be hard eat so you will have to break the stems up with your hands to loosen them.

In a big frying pan or wok heat the cooking oil on medium/low heat.

Cook the garlic and the chili peppers until fragrant for about 5 minutes.

Then you will add in the water spinach and cook until it wilts down.

Add the coconut sugar, mushroom soy sauce, soybean paste, and stir it into the water spinach until all combine together. Do a little taste test to see if you need to add more sugar or more mushroom soy sauce.

Serve with jasmine rice.

I  hope you like it 🙂

Pak Boong (Stir Fry Water Spinach) Video