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    Home » Recipes by Category » Stir-fries

    Published: Aug 26, 2020 · Modified: May 6, 2021 by Nart · This post may contain affiliate links.

    Stir-Fried Water Spinach

    Jump to Recipe Print Recipe

    This Thai stir-fried water spinach is easy to make and a great way to get your greens in! It's delicious and ready under 20 minutes. So good with steamed rice or plain rice soup!

    stir-fried water spinach in a white plate

    Water Spinach | Morning Glory | Pakboong (ผักบุ้ง) 

    Water spinach, also known as morning glory and pak boong (ผักบุ้ง) in Thai, is a vegetable that tastes really delicious. Some other good things about this leafy green vegetable are that it's low in calories and rich in vitamins and minerals.

    What We've Been Told: In Thailand, water spinach is normally introduced to children when they're in kindergarten but we make sure to cut it into small pieces so that it's easy for them to eat. Almost every Thai person who went to a Thai school as a kid has been told by their teachers that water spinach is good for their eye health. And it is with this very dish, Stir-Fried Water Spinach or Pad Pak Boong, that they usually get us started on eating water spinach.

    Watch the Video Tutorial

    Stir-Fried Water Spinach or Morning Glory (Pad Pak Boong)

    Arguably the most common and popular water spinach dish among Thais, stir-fried water spinach can be found at pretty much every restaurant and dtam sang (made to order) vendor and rice soup place (ran khao tom | ร้านข้าวต้ม). It's the big sister of the Thai stir-fried water mimosa and a great alternative to the Thai basil chicken when you don't know what to order, HA! People like to order or make this dish with crispy pork belly and that's incredibly good. Except it definitely isn't the healthiest choice. Water spinach stir-fry with crispy pork belly every once in a while isn't so bad but you can also make this dish with chicken, squid, shrimp, or whatever else you prefer, really. 

    I like mine with just water spinach but if I'm feeling like I need a fuller meal, I usually add chicken breast cut into bite-size pieces.

    water spinach stir-fry ingredients

    Ingredients

    The ingredients we need for this dish are pretty simple. Though some Thais will make it even simpler by using just fish sauce and a tiny bit of sugar to round out the flavor, and that's fine. However, I like to use fermented soybean paste and oyster sauce because my mother has always made this dish with these and I love it. 

    • 1 bundle of water spinach, about 12.5 ounces or 350 grams
    • 4 cloves of garlic
    • 4 red Thai chilies 
    • 1 tablespoon of olive oil
    • 1 tablespoon of oyster sauce
    • 1 ½ tablespoons of fermented soybean paste

    The One Ingredient You Should Not Omit

    Can you guess which one of the ingredients you should not omit? 

    It's the fermented soybean paste! Did you get it right? You might wonder why this is so, as oyster sauce and fermented soybean paste are both salty and have a thicker consistency than, say, fish sauce or soy sauce. This is because it helps add that umami flavor and it helps the other ingredients to coat the water spinach well, making every bite so delicious. I think the fermented soybean paste makes stir-fried morning glory a little bit more special. Also, I find that with oyster sauce and fermented soybean paste, I don't need to use sugar to round out the flavor. That's something, isn't it?

    Making This Dish Healthier or Vegan

    This dish is a stir-fry so you WILL need a little bit of oil. If you don't want any fat in this dish, technically, you can replace the oil with water. But, of course, it will never be as tasty as water is runny and will dilute the flavors. I string recommend using a healthy oil like olive oil so that you can retain all the flavors. Plus, 1 tablespoon of oil to a bundle of water spinach isn't a bad ratio at all.

    Now, for any of you who are vegans, you can replace the oyster sauce with soy sauce. This way, your stir-fry sauce will still taste good and you will also have the consistency of the fermented soybean paste to keep it not runny.

    stir-fried morning glory lifted up from plate with a pair of chopsticks

    Instructions

    1. Prepare the water spinach by chopping off the roots and first few inches of all the stalks and discard. This part is usually too fibrous and you don't want it in your stir-fry.
    2. Remove any yellow or bruised leaves and rinse the rest of the stalks with running water. Then, chop them into 3-4 cm pieces (you can do the whole bunch with each cut) and set aside.
    3. Peel the garlic and remove the stems of the chilies. Roughly pound the garlic, and then the chilies in your mortar with a pestle. Set the mixture aside.
    4. Set a pan over medium-high heat. Add the olive oil and wait for about 1 minute or until the oil is hot.
    5. Add the garlic and chili mixture and stir until fragrant, about 2 minutes.
    6. Put the chopped water spinach in the pan and stir for about 2 minutes or until slightly wilted.
    7. Add the oyster sauce, followed by the fermented soybean paste. Continue to stir to mix all the ingredients until the water spinach turns bright green and more wilted, about 2 minutes. Note that you don't want the water spinach to be completely wilted and dark in color.

    How To Serve This Dish

    This dish is best served hot right off the stove and finished within one sitting. Otherwise, you'll end up with sad, soggy water spinach that doesn't look so appealing. So, be sure to cook it in the right amount when you're ready to eat and serve it with steamed rice or plain rice porridge. 

    a white plate full of stir-fried water spinach

    Other Recipes You Might Enjoy:

    • Easy Cabbage Stir Fry
    • Long Bean Stir Fry with Bacon
    • Bean Sprouts Stir-Fried with Tofu Puffs
    • Thai Cashew Chicken
    • Eggplant Stir-Fried with Thai Basil Leaves & Salted Soy Beans

    📖 Recipe

    stir-fried water spinach in a white plate

    Stir-Fried Water Spinach or Pad Pak Boong Recipe

    This Thai stir-fried water spinach is easy to make and a great way to get your greens in! It's delicious and ready under 20 minutes. So good with steamed rice or plain rice soup!
    5 from 42 votes
    Print Rate
    Course: Stir-Fry
    Cuisine: Thai
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 7 minutes minutes
    Servings: 1 dish (about 2-3 people)
    Author: Nart

    Equipment

    • Mortar and pestle
    • Frying pan
    • Spatula

    Ingredients

    • 1 bundle water spinach about 12.5 ounces or 350 grams
    • 4 cloves garlic
    • 4 red Thai chilies
    • 1 tablespoon olive oil
    • 1 tablespoon oyster sauce
    • 1 ½ tablespoons fermented soybean paste

    Instructions

    • Prepare the water spinach by chopping off the roots and first few inches of all the stalks and discard. This part is usually too fibrous and you don't want it in your stir-fry.
    • Remove any yellow or bruised leaves and rinse the rest of the stalks with running water. Then, chop them into 3-4 cm pieces (you can do the whole bunch with each cut) and set aside.
    • Peel the garlic and remove the stems of the chilies. Roughly pound the garlic, and then the chilies in your mortar with a pestle. Set the mixture aside.
    • Set a pan over medium-high heat. Add the olive oil and wait for about 1 minute or until the oil is hot.
    • Add the garlic and chili mixture and stir until fragrant, about 2 minutes.
    • Put the chopped water spinach in the pan and stir for about 2 minutes or until slightly wilted.
    • Add the oyster sauce, followed by the fermented soybean paste. Continue to stir to mix all the ingredients until the water spinach turns bright green and more wilted, about 2 minutes. Note that you don't want the water spinach to be completely wilted and dark in color.

    Video

    Notes

    • If you want to keep this dish healthy, simply use a healthy oil.
    • To make it vegan, just replace the oyster sauce with soy sauce.
    • This dish is best served right off the stove and finished within one sitting. Otherwise, the morning glory will look too wilted and sad. So only make it in the right amount and when you're ready to eat. Reheating is not recommended.
    Tried this recipe?Mention @cookingwithnart or tag #cookingwithnart!
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      Recipe Rating




    1. Sue says

      June 21, 2023 at 8:56 pm

      5 stars
      I enjoyed how simple this was to make. My first time using the Thai version of fermented soybean paste. I've enjoyed all the other types so knew I would love this.

      Reply
      • Nart says

        June 22, 2023 at 12:06 pm

        So happy to hear this Sue!

        Reply
    2. Lucy says

      December 01, 2021 at 6:08 pm

      5 stars
      I've never heard of water spinach but I love trying different new foods. Anything Thai flavoured is always a hit with me. Such a delicious, quick and easy side dish.

      Reply
    3. Connie says

      November 10, 2020 at 3:46 am

      5 stars
      This is right up my alley. Love to have this as a side dish!

      Reply
    4. Nehs says

      November 09, 2020 at 4:29 pm

      5 stars
      I am simple in love with the addition of oyster sauce to these greens! I just can't wait to try these your way.

      Reply
    5. Chandice Probst says

      November 09, 2020 at 11:19 am

      5 stars
      The Chili and garlic definitely take this up a notch… Such a fun and unique vegetable side dish! Vibrant and beautiful to serve as well!

      Reply
    6. Jacqueline Debono says

      November 09, 2020 at 12:19 am

      5 stars
      I've never had water spinach but I love all greens. This spicy Thai side dish looks and sounds delicious!

      Reply
    7. Elena says

      November 08, 2020 at 6:54 pm

      I've never had water spinach before! It looks so flavorful and easy to make, I can't wait to try it!

      Reply
    8. Leslie says

      November 08, 2020 at 1:48 am

      5 stars
      This looks so delicious! I cant think of a better way to enjoy eating my veggies!

      Reply
    9. Aleta says

      November 07, 2020 at 3:33 am

      5 stars
      This is such a great way to get in your greens. The garlic and chillies add the tastiest flavour to this dish, even my kids loved it!

      Reply
      • Nart says

        December 03, 2020 at 11:04 am

        Thank you! That's what I like to hear!

        Reply
    10. Amy says

      November 04, 2020 at 5:35 am

      This is my all time favourite vegetable dish that my mum use to cook for me! We use fermented shrimp paste in our dish with lots of chilli. I can eat this everyday with steaming hot rice. So yum!

      Reply
      • Nart says

        November 05, 2020 at 12:14 pm

        That's awesome! My mom still does that for me sometimes, hehe 🙂

        Reply
    11. Shelley says

      November 04, 2020 at 12:46 am

      5 stars
      What a unique and flavorful dish! This is for sure a great way to get in your greens -- it's beautiful, delicious, and pretty easy to make. My family and I have been excited to try some more unique recipes lately, so I can't wait to share this with them.

      Reply
    12. kim says

      October 05, 2020 at 6:40 pm

      5 stars
      Loved this recipe! It was super easy and so tasty. Will definitely be making again.

      Reply
      • Nart says

        October 09, 2020 at 2:38 pm

        Yayyy! Thank you!

        Reply
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