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Pak Bung Fai Dlaeng – Stir-fried Water Spinach Recipe

Pak Bung Fai Dlaeng - Stir-fried Water Spinach Recipe

Pak Bung Fai Dlaeng – Stir-fried Water Spinach Recipe

Ingredients :

  • 2 tablespoons oil
  • 3 garlic cloves, peeled and crushed
  • 1 long red chili, thinly sliced
  • 1 tablespoon salted fermented bean sauce (tao jiew)
  • 12 oz (350 g) water spinach, washed well to remove grit and torn into sections
  • 2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce

Method :

  1. Heat a wok until very hot then add the oil. When oil is hot, add garlic and stir-fry until fragrant, about 1 minute. Add the chili and fermented bean sauce and stir-fry until bean sauce is evenly mixed.
  2. Add the water spinach, sugar, soy sauce and fish sauce. Stir-fry until the spinach is just wilted, 2-3 minutes. Transfer to a plate and serve hot.

Note : It is important to measure out all the sauces before cooking, as this dish cooks very fast.

Serves 4
Preparation time : 10 mins
Cooking time : 5 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Pad Pak Ruam Mit – Stir-fried Mixed Vegetables Recipe”