Wok-fired Greens with Chiles

One of the best vegetable side dishes in Thai cooking is pad pak boong fai dang, or stir-fried morning glory with a soybean glaze and streaks of Thai chiles. Because it’s not always easy to source this leafy green, also known as water spinach, I love recreating this dish with a vegetable that we love in the South, Brussels sprouts. Brussels sprouts are sturdy enough to withstand the heat of the wok and the layers of leaves can really absorb the fermented bean paste. You can also use heartie