This is something I make pretty regularly as an accompaniment to other Thai dishes I make. I don’t really see it as being a ‘veggie’ dish. It easily can stand up to other protein based dishes in it’s own right as it has so much flavour and texture. It’s a seriously potent dish. If you ate this in Thailand you may get the showmanship involved with it’s cooking process. The dish is so named for the flames that erupt around the wok when cooked over a raging gas burner.
For two portions use:
- a bunch of morning glory, washed, trimmed and cut into finger length pieces
- 3 cloves of garlic
- 3 small red chillies
- a big pinch of sugar
- a big splash of oyster sauce (substitute mushroom ketchup for vegans)
- a big splash of soy sauce
- a small splash of yellow bean sauce
- a big splash of water
- vegetable oil for frying
Bash up the garlic and chilli in a mortar into a rough paste. Heat a wok and when hot, swirl in the vegetable oil. When smoking, throw in the garlic/ chilli paste, stir fry for just a few seconds before throwing in all of the morning glory. Stir fry briefly for a minute. Now add in the sugar, three sauces and water. Stir fry for a further minute and turn out on a plate. For some reason, this always tastes better, and the sauce has a better consistency if you leave the dish somewhere warm to sit for 5 minutes. I often make this then leave it in the oven while finishing off another Thai recipe. Serve with white rice
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