Go Back
+ servings

Get the Recipe: Stir-Fried Water Spinach (Phak Buung Fai Daeng)

No ratings yet

Ingredients

(Makes one side, enough for 2 to 3 people)

  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon granulated sugar
  • 2 tablespoons vegetable oil
  • 11 grams peeled garlic cloves, halved lengthwise and lightly crushed with the flat of your knife
  • 6 ounces water spinach leaves and thin stems (select stems that are no more than 1/4 inch thick), cut into 2-inch lengths
  • 3 Thai chilis
  • 1/4 cup chicken stock

Instructions
 

  • Combine the oyster sauce, fish sauce, soy sauce and sugar in a small bowl and stir well.
  • Heat a wok over very high heat, add the oil, and swirl it in the wok to coat the sides. When it begins to smoke lightly, add the garlic. Take the wok off the heat once the garlic has been added and let the garlic sizzle, stirring often, until it turns a light golden brown (about 30 seconds).
  • Put the wok back on the heat and add the water spinach, stirring until the leaves begin to wilt, about 15 seconds. Add the oyster sauce mixture and the chilis. Stir-fry, constantly stirring, scooping and flipping the ingredients, until the leaves have fully wilted (about 45 seconds).
  • Add 2 tablespoons of the stock and stir-fry until the stems are just tender with a slight crunch, about 45 seconds more. You should end up with about 1/4 cup of liquid in the wok with the water spinach. If the liquid looks like it will reduce to less than that, gradually add more stock as you stir fry.
  • Transfer the water spinach and sauce to a plate in a low mound and serve immediately.

Notes

Special Equipment:
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!