Stir-fried Morning Glory with Garlic and Chili

Wash and trim the morning glory, discarding any tough or woody stems. Cut the greens into 5 cm (2-inch) pieces.

Peel and lightly crush the garlic cloves. Lightly crush the bird's eye chilies (adjust quantity to your spice preference).

In a small bowl, combine the fermented soybean paste, oyster sauce, fish sauce, sugar, and water or vegetable stock. Stir well until the sugar dissolves and the sauce is uniform.

Heat a wok or large frying pan over very high heat until it begins to smoke. Add the vegetable oil, swirling to coat the pan.

Add the crushed garlic and chilies to the hot oil. Stir-fry for 10-15 seconds until fragrant, being careful not to burn the garlic.

Immediately add the prepared morning glory to the wok. Stir-fry vigorously for 30 seconds to 1 minute, tossing constantly to ensure all leaves are coated with the aromatic oil.

Pour the prepared sauce over the morning glory. Continue to stir-fry for another 1-2 minutes, or until the morning glory is vibrant green and crisp-tender. Do not overcook.

Remove from heat and serve immediately with steamed jasmine rice. Enjoy your authentic Pak Boong Fai Daeng!