Thai-Style Water Spinach (Pad Pak Boong) with crispy pork sausage bits and a fried egg makes a nice lunch or dinner meal. To make the meal more substantial add some brown rice.
Thai-Style Water Spinach (Pad Pak Boong)
(Mark Kelly, 2015)
2 tsp red pepper flakes
1 Tbsp chile-garlic paste
2 Tbsp sugar
2 Tbsp cold water
6 small garlic cloves, coarsely chopped
8 oz. ground pork
2 Tbsp canola oil
1 1/2 lbs. bok choy (2 large heads), green pieces cut into 3-inch sections
2 Tbsp oyster sauce
3 tsp fish sauce
1/4 lower-sodium chicken broth
In a bowl, whisk together the pepper flakes, chile-garlic paste, sugar, and water.
Heat a wok to the highest heat possible. Before cooking, back off to medium-high heat.
Add the pork the wok, breaking the pork apart into small chunks as it is browned. Brown until just crispy, about 4 minutes. Using a slotted spoon move the pork to a small bowl, leaving the fat behind. Add oil and scrape for 15 to 20 seconds. Raise the heat to high and add the greens. Add the chile-garlic mixture. Stir for 15 seconds. Pour in the oyster sauce and fish sauce. Wilt and stir several times. Add the pork and broth and toss. Serve immediately, spooning any remaining sauce over the greens.