Stir-Fried Morning Glory (Pad Pak Boong Fai Daeng)

A classic Thai dish that’s quick, vibrant, and full of nutrients. Best enjoyed fresh with a side of red rice.

Ingredients (2–3 servings):

2 large handfuls of morning glory (pak boong), washed and cut into 5–7 cm pieces
3 cloves of garlic, sliced or lightly crushed
1 fresh red chili (or more to taste), sliced
1 tablespoon natural soy sauce
1 teaspoon mushroom sauce (optional)
1 teaspoon coconut sugar
2 tablespoons filtered water
1 tablespoon cold-pressed sunflower or coconut oil

Instructions:

Heat the oil in a wok or wide pan over high heat.
Add the garlic and chili. Stir quickly for 10–15 seconds until fragrant.
Add the morning glory, soy sauce, mushroom sauce (if using), sugar, and water.
Stir-fry quickly for 30–60 seconds, just until the greens are wilted but still crisp.
Remove from heat and serve immediately.

Notes:

Use the highest heat possible for best texture and color.
Serve with red or brown rice for a complete meal.
If you prefer less heat, remove chili seeds or reduce quantity.