Water spinach, also known as water convolvulus or Chinese watercress, is a popular vegetable in Southeast Asian cuisine. It has a slightly sweet and crisp texture, making it a great addition to stir fry dishes. In Thailand, we call it "Pad Pug Boong".
Surprisingly, it doesn't take long to prepare at all. All you need to do is wash the water spinach, trim the ends, heat oil in a wok or large pan, and add in the protein of your choice such as crispy pork, minced chicken or minced pork.
Stir until it is cooked, then add in the water spinach, and stir fry for 2-3 minutes until it is cooked to your desired level of tenderness. Serve the stir fry over rice or with a bowl of congee for a complete meal. That is it! Below you will find all the information you need to make Pad Pug Boong at home. Let's start with the ingredients:
To make this recipe, you are going to need:
- 200 g. Water spinach
- 100 g. Crispy pork
- 2 cloves garlic
- 2 Chillies
- 1 Tbsp. Tao Jaew ( fermented soy bean paste)
- 1 Tbsp. Oyster Sauce
- ½ Tbsp. Soy sauce
- 1 Tbsp. Sugar
- 2 Tbsp Vetgetable oil
- ¼ cup of water
Here is a step-by-step guide on how to make Water Spinach Stir Fry or Pad PUG BOONG:
1 Wash the water spinach and drain it well.
2 Cut the water spinach into 2 inches and pound chilies and garlic until it breaks into chunks.
3 Heat the wok with medium-high heat and then add vegetable oil and chilies garlic. Cook until the garlic is aromatic and turns brown.
4 Add the crispy pork and stir fry it until it is getting brown.
5 Add the water spinach.
6 Add all the sauce and toss it well.
7 If it seems too dry, add some water and toss it again until it mixes well with all the sauce.
8 Turn off the heat and serve it!
Other Thai Recipes You Might Like
Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Stir Fried Water Spinach Recipe (Pad Pug Boong)
Stir-fried water spinach, also known as pad pug boong, is a delicious and healthy Thai dish made with fresh water spinach, garlic, and chili peppers. It's a quick and easy recipe that's perfect for a weeknight dinner or as a side dish for a larger meal.
Ingredients
- 200 g. Water spinach
- 100 g. Crispy pork
- 2 cloves garlic
- 2 Chillies
- 1 Tbsp. Tao Jaew ( fermented soy bean paste)
- 1 Tbsp. Oyster Sauce
- ½ Tbsp. Soy sauce
- 1 Tbsp. Sugar
- 2 Tbsp Vetgetable oil
- ¼ cup of water
Directions
- Wash the water spinach and drain it well.
- Cut the water spinach into 2 inches and pound chilies and garlic until it breaks into chunks.
- Heat the wok with medium-high heat and then add vegetable oil and chilies garlic. Cook until the garlic is aromatic and turns brown.
- Add the crispy pork and stir fry it until it is getting brown.
- Add the water spinach.
- Add all the sauce and toss it well.
- If it seems too dry, add some water and toss it again until it mixes well with all the sauce.
- Turn off the heat and serve it!
