How to cook Pad Pak Boong Fai Daeng Thai Stir Fried Morning Glory

How to cook Pad Pak Boong Fai Daeng Thai Stir Fried Morning Glory
Pad Pak Boong Fai Daeng Thai Stir-Fried Morning Glory x`
Ingredients
1 bunch of morning glory.
A minimum of 4 cloves of garlic.
Three or more Thai chilis.
2 tablespoons oyster sauce.
1 tablespoon fish sauce.
1 tablespoon fermented soybean paste (important ingredient for authenticity but not the easiest to find. The recipe still tastes really good without it.).
1 teaspoon sugar.
1 tablespoon vegetable oil.
Quarter cup of pork or vegetable stock (mix one stock cube with water).
Steamed jasmine rice to serve.
Directions
Cut the morning glory or water spinach into 4-6 inch lengths after rinsing it briefly under cold water.
Bash the chilis and garlic together in a pestle and mortar until they are crushed but remain relatively whole. It’s important to use a good pestle and mortar – I recommend a good granite one.
Heat the oil in a wok until it’s hot as hell.
Add the garlic and chilis, stir-fry for about 15-20 seconds.
Next, add the morning glory along with the fish sauce, oyster sauce, soybean paste, and sugar. Stir-fry for another 40 seconds.
Add your quarter cup of stock and allow to heat for another ten seconds. Take off the heat and serve with steamed jasmine rice.

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