Ingredients
Flavoring Sauce
3
1
1
2
3
1
1
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Preparation
Step 1
To make the flavoring sauce, in a small bowl, combine the sugar, fish sauce, oyster sauce, and oil and stir to mix well. Stir in half of the garlic and set aside.
Step 2
In a wok or large skillet, heat the oil over medium-high heat until hot but not smoking. Add the remaining garlic and stir-fry for about 15 seconds, or until fragrant. Add the water spinach and stir-fry for about 3 minutes, or until heated through. Give the flavoring sauce a stir to recombine and then add it to the pan and toss with the greens to distribute evenly. When the water spinach starts releasing its taupe-colored juices, add the cornstarch mixture. Cook for another minute, or until the sauce thickens slightly and the spinach takes on a silky finish. Transfer to a plate and serve.
SELECTING AND STORING WATER SPINACH
Step 3
To minimize waste, select freshly cut bunches with stems no wider than 1/4 inch. Once home, trim the ends (like a bunch of flowers), wrap the bottom 3 to 4 inches of stems in damp paper towels, and store in a plastic bag in the refrigerator to keep crisp. Cook the greens within a couple days.
