Pak Bung Fai Daeng

Stir-fried Siamese watercress with yellow beans, garlic and chillies

This simple dish can be enhanced with a little shrimp paste and a few small prawns, or with roast duck and fermented bean curd. In Phitsanulok, the night markets specialise in this dish, which is served in a memorable way: a waiter armed with a plate crosses the street and the cook tosses the finished dish from the wok, it flies across the street and lands on the plate - mostly.

2 garlic cloves, peeled
pinch of salt
oil for frying
200g Siamese watercress
3 tbsp yellow bean sauce, rinsed
1 long red chilli, crushed
pinch of white sugar
1/2 cup stock
2 tbsp light soy sauce

Crush garlic with salt. Heat a wok, add oil and throw in watercress, garlic, yellow beans, chilli and sugar. When wilted, add stock and season with soy sauce. Serve.