Pad Pak Boong
Ingredients
- 1,600 gBok choy (stems cut diagonally, leaves whole + washed and cut into 5 cm sections)
- 10 pcGarlic (crushed in a mortar)
- 6 pcThai chili (split in half)
- 4 tbspoyster sauce
- 2 tbspsoy sauce
- 2 tbspMiso (used as a substitute for fermented soybean paste)
- 2 tsppalm sugar
- 6 tbspPeanut oil
- 4 tbspMineral water (to create steam)
- 2 tbspFermented soybean paste (Taochiao)
Method
A lightning-fast stir-fry where stems stay crunchy while leaves are just wilted. Burnt garlic and Thai chilies bring immediate heat balanced by the deep umami of soy and oyster sauces.
- 1
Wash the morning glory and pak choi. Cut the stems into 5 cm sections. Keep the leaves whole. The idea is to have uniform cooking despite the different textures.
- 2
Coarsely crush the garlic and chilies in a mortar. We're not looking for a paste, but to release the essential oils so they flavor the oil as soon as they hit the wok.
- 3
In a bowl, mix the oyster sauce, soy sauce, miso, taochiao, and palm sugar. This base must be ready before starting the heat because everything goes very fast.
- 4
Heat the peanut oil until smoking. Toss in the garlic and chili, stir for 10 seconds. Add the vegetables (morning glory and pak choi) all at once, pour in the sauce and a splash of mineral water to create steam. Stir-fry over high heat for 2 minutes: the stems should remain firm and glossy.
Frequently asked questions
How do you get this dish right?
- The wok must be scorching hot, almost smoking, before tossing in ingredients.
- Do not overcook: if the leaves turn brown, the dish is ruined.
- If you don't have a mortar, crush the garlic with the flat side of a chef's knife.
How long does this dish keep?
Must be eaten immediately. Vegetables lose their crunch and release water in the fridge.
