Thai Water Spinach Fried Morning Glory

Ingredients for 2 servings:

• 400 g spinach (Morning Glory – Thai water spinach)
• 10 cloves garlic
• 6 Thai chili peppers, long, red (Prik Chee fah Sot Daeng), to taste
• 2 tbsp soybeans, yellow, salted, from the jar
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp brown sugar
• some vegetable oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 17 minutes

Thai Pad Pak Bung Talee

Wash the morning glory and break the leaves from the stems. Cut the stems into pieces about 5 cm long. Chop the garlic, slice the chili peppers into rings (you can also omit the chili), and rinse the yellow beans thoroughly. Heat the oil in a wok. When the oil is hot, add the garlic and, after a few seconds, the stems. Stir-fry for about 1 minute, then add all the other ingredients, stir quickly, season to taste, and remove from the heat. Transfer to a plate quickly, otherwise it will continue to cook. Serve as a side dish with other Thai dishes and rice. If you prefer, you can crush the garlic and chili peppers in a mortar and pestle and fry them first in the hot oil, then continue as described above.