Water Spinach Stir Fry (Pad Pak Boong)
This year, I grew my own water spinach, and it’s been one of the easiest, most rewarding veggies in my garden. It’s a cut-and-come-again plant that grows back fast, which means I get to enjoy Water Spinach Stir Fry, or Pad Pak Boong, again and again. If you’ve never tried growing it yourself, I highly recommend giving it a go—especially if you love fresh, flavorful Thai stir-fries.
Ingredients and How to Prepare Them
- Water Spinach (also called Morning Glory or Pak Boong): Wash thoroughly to remove any dirt or grit. Cut the tougher stems into 2-inch pieces and leave the more tender top parts in longer strands for better texture.
- Cloves Garlic: Lightly smash or roughly chop the garlic to release flavor. You can use a generous amount—garlic is key to the bold flavor of Pad Pak Boong.
- Thai Chilies: Use whole or roughly chopped chilies depending on your spice preference. For milder heat, remove some seeds or reduce the quantity.
- Oil: Use a neutral cooking oil with a high smoke point like vegetable, canola, or avocado oil. You’ll need enough to quickly stir-fry the ingredients over high heat.
- Soy Sauce: Adds savory, salty depth to the sauce. Use gluten-free soy sauce if needed.
- Sugar: I use coconut sugar but table sugar also works.
- Tao Jiew (Thai Fermented Soybean Paste): A key ingredient that gives Pad Pak Boong its signature umami flavor. Stir it well before using to break up any clumps.
- Oyster Sauce: Adds a sweet-salty richness to balance the dish. If you’re vegetarian, you can use mushroom-based oyster sauce instead.
- Water: Helps to slightly steam the vegetables while mixing with the sauces to create a light, flavorful coating.
How to Stir Fry Water Spinach
Start by washing and chopping your water spinach—cut the tougher stems into 2-inch pieces and leave the tender tops a bit longer. Smash the garlic and chilies, then place them together with the water spinach in a large bowl so everything’s ready to go. In a separate small bowl, mix water, sugar, soy sauce, and Tao Jiew (Thai fermented soybean paste) to make the stir-fry sauce. This dish comes together in just about 3 minutes, so it’s important to have everything prepped before you turn on the heat!
Stir Fry Pad Pak Boong 3 Minutes
Heat oil in a wok over high heat and tilt the wok from left to right to make sure the entire surface is greased. Once hot, add the chopped water spinach, garlic, and chilies all at once. Quickly cover with a lid and let the vegetables steam for about 2 minutes. Remove the lid, pour in the prepared sauce, and stir-fry everything together for another minute until the greens are just wilted but still vibrant. Serve immediately with jasmine rice or warm congee for a simple and flavorful Thai meal.
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How to Store and Reheat and Water Spinach Stir Fry
Water spinach stir-fry is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep in mind that the texture may soften slightly after reheating. To reheat, simply warm it in a skillet or wok over medium heat for 1–2 minutes until heated through. Avoid microwaving if possible, as it can make the greens overly mushy.
Other Stir Fries That You’ll Love
- Asparagus and shrimp stir fry
- Sweet and sour shrimp
- Pad Kra Pao Gai : Holy Basil Stir Fry with Chicken
Water Spinach Stir Fry (Pad Pak Boong)
Equipment
- 1 wok
Ingredients
- 1 tbsp oil
- 1 lb water spinach (morning glory or pak boong)
- 1 tbsp garlic (minced)
- 3-4 Thai chilies (chopped or sliced bias)
- 4 tbsp water
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fermented soybean (Tao Jeaw) or substitute with Miso paste.
- ½ tbsp sugar (or sweetener of choice)
Instructions
- Prep the vegetables: Wash the water spinach thoroughly to remove dirt or grit. Cut the tougher stems into 2-inch pieces and leave the tender tops in longer strands. Smash or roughly chop the garlic and chilies for bold flavor.
- Mix the sauce: In a small bowl, stir together soy sauce, Tao Jiew (Thai fermented soybean paste), oyster sauce, sugar, and water until well combined. Set aside so it’s ready to pour in quickly during stir-frying.
- Heat the oil: Add oil to a wok and heat over high heat. Tilt the wok from left to right to coat the entire surface so the vegetables don’t stick and cook evenly.
- Stir-fry the vegetables: Add the water spinach, garlic, and chilies to the hot wok all at once. Cover immediately with a lid and let the vegetables steam for 2 minutes to soften while keeping their vibrant color.
- Add the sauce: Remove the lid and pour in the sauce mixture. Stir-fry everything together for another 1 minute until the water spinach is just wilted and fully coated in the sauce.
- Serve: Transfer to a serving plate and enjoy right away with hot jasmine rice or warm congee for a comforting Thai meal.
