How to Make Thai Water Spinach in Flames - Pahk Boong Fai Daeng Asian Cooking Recipe Cuisine

Thailand Pahk Boong Fai Daeng (Water Spinach in Flames)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

4 cloves garlic, crushed

2 fresh green chilies, thinly sliced

1 tbsp black bean sauce

2 tbsp fish sauce

2 tsp sugar

2 tbsp vegetable oil

1 lb water spinach, cut into 1-inch lengths


Directions:

Combine the garlic, chili, black beans sauce, fish sauce and sugar in a bowl.

Heat a wok over high heat, add the oil and swirl to coat. Add the spinach and stir-fry for 1 minute or until wilted slightly.

Add the sauce and stir-fry for 30 seconds, or until the spinach leaves are well-coated. Serve immediately.



Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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