- 150 g water spinach, cut stems into 2–3” pieces, leave the leaves whole
- 5–6 cloves garlic
- 2–3 Thai chilies
- 1 Tbsp oyster sauce
- 1 Tbsp Tao Jiew (fermented soy bean paste) (Also see Rad Na and Kao Mun Gai videos)
- 1/2 Tbsp soy sauce
- 1 tsp sugar
- 1/4 – 1/8 tsp white pepper
- 2–4 Tbsp water as needed
- 2 Tbsp vegetable oil
Mix together oyster sauce, tao jiew, soy sauce, sugar, and white pepper; stir to dissolve the sugar.
Pound chilies in a mortar until fine. Add garlic and pound just until broken into chunks.
In a wok, over high heat, add vegetable oil and garlic-chili mixture. Cook until the garlic starts to brown. Add the water spinach and the sauce, then toss until the sauce is well distributed and the water spinach is slightly wilted and heated through. Add a splash of water if it seems too dry. As soon as it’s done, turn off the heat and immediately remove the water spinach from the pan onto a serving plate to stop it from wilting further.
Serve immediately with jasmine rice or plain congee. Enjoy!