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Siamese Watercress With Yellow Beans and Garlic

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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.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 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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