Fresh, fast, and incredibly addictive.
Morning Glory is one of the most beloved everyday dishes in Thailand. It’s cooked in just a few minutes over very high heat, keeping the greens bright, crisp, and full of flavor.
While traveling in Thailand, I completely fell in love with Morning Glory — and of course, I learned how to cook it myself. Minimal ingredients, maximum taste. That’s the beauty of Thai home cooking.
What Is Morning Glory?
Morning Glory, also known as water spinach or pak bung, is a leafy green vegetable with long, hollow, crunchy stems.
In Thailand, it’s most commonly prepared as a quick stir-fry called Pak Bung Fai Daeng.
Flavor profile:
- fresh and green
- lightly garlicky
- savory with a gentle umami depth
Ingredients
- 1 large bunch morning glory (water spinach / pak bung)
- 2–3 garlic cloves, finely chopped
- 1 fresh chili, sliced (optional, but recommended)
- 1–1½ tbsp soy sauce
- 1 tbsp oyster sauce
- 2–3 tbsp water
- 1–2 tbsp neutral cooking oil
- Crispy fried shallots, for topping (optional)
Instructions
- Prepare the greens
Wash the morning glory thoroughly, dry it well, and cut into 5–7 cm pieces. - Heat the pan
Heat a wok or large pan over high heat. Add the oil and let it get hot. - Build the aroma
Add garlic and chili. Stir-fry for 10–15 seconds until fragrant, without browning. - Stir-fry
Add the morning glory and toss quickly, keeping everything moving. - Season
Add soy sauce, oyster sauce, and a splash of water. Stir-fry for 1–2 minutes until just wilted but still bright green and slightly crisp. - Finish
Remove from heat and top with crispy fried shallots if using.
How to Serve
Serve immediately while hot.
Perfect with jasmine rice, grilled fish, seafood, or Thai curries.
Tips & Variations
- For less heat, skip the chili
- For extra Thai flavor, add a few drops of fish sauce
- Vegan option: replace oyster sauce with mushroom sauce or extra soy sauce
