Rau Muong Xao Toi ( Stir-fried water spinach)

2 tablespoons vegetable oil
1 bunch water spinach, (water spinach has long, arrow-shaped leaves.  The stem has segments just remove the bottom few inches of stem.  Separate the rest into 3-4 inches segments.  )

4 cloves  of  garlic, peeled and minced (More Garlic More Better!)
1 tablespoons Fish Sauce
3/4 teaspoon sugar
1 fresh red bird’s eye chili pepper, minced( optional)

Makes 4 servings


Wash and set aside.  In a large pan fill about 5 cups of water and bring to boil.  Add water spinach and stemmed for 1 minute, remove and blanched in ice water bath.  Squeeze gently to remove the access water, set aside.  In a wok, heat the oil over medium-high heat until hot and stir-fry the garlic  and chili pepper for about 1 minute for until fragrant .  Add the water spinach, fish sauce, sugar  and stir-fry for 1 minute .  Toss constantly, using chopsticks, keeping the leaves and garlic moving to prevent the garlic from burning.  Continue stir-frying for 1-2 more minutes .   The leaves will give off quite a bit of liquid. Taste for seasoning. Transfer to a serving that's it .  Serve with rice.