Recipe - Water Spinach

1 bn Water spinach
(or 2 bunches regular
spinach)
2 tablespoon Fish sauce
1 tablespoon Brown bean sauce
1 tablespoon Palm sugar or brown sugar
One fourth cup Vegetable oil
2 tablespoon Chopped garlic

Clean spinach in several changes of cold water and drain well. If using
water spinach, trim and discard the bottom 2 inches of the woody ends. Cut
remaining stems into 2inch lengths and place in a bowl. Cut leafy top
portions into 2inch lengths and place in another bowl. If using regular
spinach, trim and discard stems. Set aside. Combine fish sauce, bean sauce,
and palm sugar in a small bowl and set aside. Heat oil in a wok, swirling
to coat the surface, add the garlic and stirfry for 10 seconds. Add the
spinach stems, if using water spinach, toss to combine with the garlic and
cook 1 minute. Add reserved fish sauce mixture, toss to combine with the
garlic, and add leafy portions of water spinach, or all of regular spinach.
Toss spinach quickly until it begins to wilt, then transfer to a serving
platter. Serve warm. This recipe yields 4 to 6