Siamese Watercress With Yellow Beans and Garlic |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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The Thai name is Pat Pak Bung Fy Daeng . From David Thompson's book, Classic Thai Cuisine. David says, This stir-fry is a favourite of the Thais. Often they crumble a little roasted kapi (shrimp paste) and a few dried prawns (shrimp) into this dish. He also says that any green vegetable can be used in place of the Siamese watercress, such as spinach or asparagus. Ingredients:
2 garlic cloves, crushed |
2 -5 small fresh red chilies |
1 bunch siamese watercress, cut into 1-1/4 inch lengths (discard the hard stalks at the end of the bunch and any yellowing leaves) |
1 tablespoon thai yellow bean sauce |
1 tablespoon oyster sauce |
1 teaspoon sugar (white granulated) |
10 -12 leaves fresh thai basil |
2 tablespoons safflower oil |
Directions:
1. Crush the garlic and chillies and transfer to a bowl.
2. Stir in the watercress, yellow bean sauce, oyster sauce, sugar and basil.
3. In a wok, heat the oil until smoking, then add the watercress mixture and stir-fry for about 1-2 minutes, or until the watercress has wilted.
4. Serve immediately.
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