This simple stir-fry is one of the most common examples of ahaan jaan diaw, or one-dish meals, in Thailand. Typically served from street stalls or casual restaurants, flash-fried morning glory comes with a mound of rice – a quick, healthy lunch for those on the run. Some people add minced pork or crispy pork belly, or request it topped with a fried egg. And the dish is almost always served with a small bowl of phrik naam plaa (sliced chilies in fish sauce) – the Thai equivalent of a salt shaker.

The version here was shared by Chalatwan “Pan” Wasasamit, a street stall cook in Bangkok’s Silom neighborhood.

Tip: To avoid overcrowding the wok, cook in two batches. Have your mise en place ready before starting; the short cooking time means you won’t have time to measure sauces mid-stir-fry. In Thailand, many vendors season the raw vegetables first, then toss everything into a hot wok in one go.

Serves 2

For the chili and garlic mixture

• 12 small fresh Thai chilies

• 6 cloves garlic

For the stir-fry

• 2 teaspoons (10 ml) vegetable oil

• 400 grams (14 oz / about 1 large bunch) phak bung (Ipomoea aquatica; also known as morning glory, water spinach, water convolvulus or kangkong), cut into lengths about 6 cm (2 ½ inches) long

• 2 tablespoons (30 ml) oyster sauce

• 1 tablespoon (15 ml) fermented soybeans (tao jiew)

• 1 tablespoon (15 ml) light soy sauce

• 1 teaspoon (4 g) sugar

• 120 ml (½ cup) water or broth

• 2 servings of cooked rice

Prepare the chilies and garlic

In a mortar and pestle, crush the chilies and garlic until just bruised and a coarse paste. Set aside.

Prepare the stir-fry

Heat half of the vegetable oil in a large wok over high heat.

When smoking hot, add half of the phak bung, half of the chili-garlic mixture, half of the oyster sauce, half of the fermented soybeans, half of the light soy sauce, and half of the sugar.

Stir quickly to combine.

If the mixture sticks to the wok or looks too dry, add a splash of water or broth to loosen.

Stir-fry until the vegetables are bright green and crisp-tender, about 2 minutes.

Taste and adjust seasonings if necessary.

Remove to a serving plate and serve hot, with rice.

Repeat with the remaining ingredients.