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