Comments on: Stir Fried Water Spinach

By: Laureen

Laureen — Sun, 20 Feb 2011 02:41:34 +0000

Pak boong is also called ong choy, in case that helps anyone. I saw it as ong choy at an Asian grocery store today. Thanks for the recipe!

By: mo

mo — Fri, 22 Oct 2010 15:07:36 +0000

This can be made with almost any leafy spinach like green. Regular spinach, snow pea leaves, etc. I can’t always find water spinach so I improvise.

By: Marie

Marie — Sun, 17 Oct 2010 09:13:47 +0000

I so fell in love with dish Pak Boong (Morning Glory) while in Indonesia but find it hard to buy over here

By: TK Cuellar

TK Cuellar — Wed, 04 Aug 2010 22:37:52 +0000

What a great and easy recipe! I just made a batch using 5 Korean peppers (I didn’t have any Thai peppers)it came out very tasty. Can’t wait to try it with Thai peppers. Thanks for posting your recipe!!

By: Donald Marlowe

Donald Marlowe — Sat, 31 Jul 2010 21:33:02 +0000

This sauce can literally be used with almost all vegetable stirfries. Try it with asparagus, mushrooms & Chinese brocholi, or my favorite….cauliflower!!! Give it a try.

By: Hani

Hani — Sun, 18 Jul 2010 09:39:30 +0000

This is a great dish, I really can smell the oil now heating up while I’m wrtiting up, ammm very yummy dish, we cook it very often, and just loved it

By: cee

cee — Mon, 22 Feb 2010 05:12:01 +0000

most thai or chinese groceries carry water spinach. you can use google to find one near you:

http://www.google.com/search?&q=thai+grocery+melbourne

http://www.google.com/search?&q=chinese+grocery+melbourne

By: Charlotte

Charlotte — Mon, 22 Feb 2010 04:48:00 +0000

Hi any one know where I can get this type of spinach from ? I am in Melbourne

Cheers

By: ToCCi

ToCCi — Tue, 19 May 2009 20:46:14 +0000

well.. for the sake of knowledge

usually here in Thailand, the chef will heat the wok (with oil) enough so that when he throw in the Pak Boong along with some water (or broth), the FLAME will erupt from the wok!!

Sceintifically, with enough IMIDIATE heat, molecule of water will dispatch (sorry, it seems my english is not good enough to find the proper term) into OXYGEN and HYDROGEN. With Hydrogen as the fuel and Oxygen as the oxidant (again, forgive my poor english) and the flame will blow up from the wok!!

It’s quite a show. Actually it’s a show!! There are restaurants that do this as a customer entertainment, as well as vague number of street foods stall.

Hence, the name RED FLAME(FIRE) is occupied.

By: twyla808

twyla808 — Sat, 22 Nov 2008 23:07:27 +0000

I love water spinach, I can eat this stuff all day. I concur with cee that this actually originated from China. There’s a great chinese version where instead of bean and oyster sauce, you can use those salty fermented bean curds.