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.
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- 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
- 1Crush the garlic and chillies and transfer to a bowl.
- 2Stir in the watercress, yellow bean sauce, oyster sauce, sugar and basil.
- 3In 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.
- 4Serve immediately.
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Nutritional Facts for Siamese Watercress With Yellow Beans and Garlic
Serving Size: 1 (87 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 153.8
- Calories from Fat 124
- Total Fat 13.8 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 254.9 mg
- Total Carbohydrate 7.5 g
- Dietary Fiber 0.7 g
- Sugars 4.0 g
- Protein 1.3 g
The following items or measurements are not included:
yellow bean sauce