To begin, prepare your ingredients by washing and cutting the morning glory into 4 inch pieces. Peel and chop the garlic and red Thai chilies, keeping the pieces relatively small to help infuse the oil during cooking.

In a small bowl, mix the fermented soybean paste, oyster sauce, fish sauce, and sugar. Stir well to ensure the ingredients are combined into a smooth sauce. This will form the savoury, umami rich base of your stir fry.

Heat a large wok or skillet over medium to high heat and add 2 tablespoons of vegetable oil. Allow the oil to heat up until it’s shimmering but not smoking, ensuring the stir fry process will be quick and effective.

Once the oil is hot, add the chopped garlic and chilies to the wok. Stir fry for about 20 seconds until fragrant, taking care not to burn the garlic. The garlic and chilies will release their aroma, giving the dish its characteristic base of flavour.

Quickly add the morning glory to the wok. Stir fry for 1-2 minutes, making sure to keep the ingredients moving. The goal is to coat the vegetables evenly with the garlic chili mixture while maintaining the crisp texture of the morning glory.

Pour in the sauce mixture, followed by 2 tablespoons of water or chicken stock. Stir fry for another 1-2 minutes until the morning glory has softened slightly and absorbed the flavours of the sauce, but still retains its vibrant green colour.

Taste the stir fry and adjust seasoning if necessary. If you prefer a bit more saltiness, add a splash of fish sauce; for more sweetness, add a touch more sugar. Stir once more to blend the flavours before turning off the heat.

Serve the Pad Pak Boong immediately, as this dish is best enjoyed fresh and hot. Plate the stir fried morning glory and pour any remaining sauce from the wok over the top. Garnish with extra chopped chilies if you prefer more heat, and serve with jasmine rice to balance the bold, savoury flavours.