Phad Pak Boong Khai Jiao

Last Sunday in an Asian Mini Mart in Llandudno we stumbled across some fresh Morning Glory  (also known as Water Spinach). When Julie and I visited Bangkok in 2005 we met up with Andrew a good friend of ours. He took us to a local restaurant where I can remember eating this peculiarly named vegetable! So with the morning glory in my hand I simply had to recreate that experience.

Ingredients
for the Phad Pak Boong
1 large bunch of Morning Glory 
4 small red chillies (reduce to taste), sliced
3 garlic cloves, finely chopped
1 tsp sugar
2 tsp mushroom oyster sauce (suitable for vegetarians)
1 tbsp Vegetable oil
for the Khai Jiaw
2 large eggs
1 tbsp rice flour (or cornflour)
1 tsp light soya sauce
1 tsp salt
splash of lime juice
1 spring onion
200ml vegetable oil

Method

Wash and cut the morning glory into approx. 6cm lengths.  Heat a tablespoon of vegetable oil in large wok over a high temperature. Add the garlic and chillies and cook for a minute, stirring to avoid the garlic from burning. Add the morning glory and cook for a further minute, stirring. Add the oyster sauce and sugar, stirring well. Remove from the heat.  Place a lid over the wok to keep warm.

In a large wok heat up the 200ml of vegetable oil until it's smoking hot. Crack the eggs into a large bowl. In another bowl add the lime juice, soya sauce and salt to the cornflour. Blend into a paste to avoid lumps.  Add the paste and spring onions to the eggs and beat until it's frothy.

Pour the egg mixture slowly into the hot oil from a height. The omelette will froth up dramatically. After some thirty seconds flip over the omelette. Jagged crisp edges and fluffy soft in the middle is how it should be. 

Serve the stir-fried morning glory and the omelette with sticky rice.