Thai cuisine · Vegetable Dishes

Pad Pak Boong Tao Jiao

Water spinach stir-fried in seconds over the highest heat, with fermented soybean paste, garlic and chili.

Ingredients · for 4 servings

• 600 g water spinach (or young spinach with stems)
• 3 tbsp fermented soybean paste (taucheo)
• 6 garlic cloves
• 3 Thai chilies
• 1 tbsp palm sugar
• 3 tbsp vegetable oil
• 80 ml vegetable stock
• 1 tbsp lime juice

Instructions

1. Wash the water spinach, cut off the tough stem ends and cut the rest into 6 cm lengths; keep the stems and leaves separate.
2. Roughly crush the garlic, cut the Thai chilies diagonally into rings and stir the soybean paste with palm sugar and stock.
3. Heat the oil in the wok until it just starts to smoke, then fry the garlic and chili for 15 sec. until the garlic browns at the edges.
4. Throw in the stem pieces and fry, tossing vigorously, for 45 sec. until they begin to glisten.
5. Add the leaves and the sauce mixture and stir for only 30–45 sec. more, until the leaves just wilt and are still deep green.
6. Season with lime juice and serve immediately, before the water spinach continues to cook.