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.
Provided by mersaydees
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Crush the garlic and chillies and transfer to a bowl.
- Stir in the watercress, yellow bean sauce, oyster sauce, sugar and basil.
- 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.
- Serve immediately.
Nutrition Facts : Calories 153.9, Fat 13.8, SaturatedFat 0.9, Sodium 254.9, Carbohydrate 7.5, Fiber 0.8, Sugar 4.1, Protein 1.3
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