Water Spinach

(click to enlarge)	Water Spinach (Pak Bung) Thailand
(click to enlarge)	Serves: Effort: Sched: DoAhead:	4 side ** 20 min Some		Sold as Ong Choy here in Southern California, water spinach is popular with all the Southern Asian communities. This is a simple stir fry with good flavor and interesting texture - but NOT the incindiary way Thai street vendors cook it (the pan contents explode in flames several times and are tossed into the air to extinguish them). For strict vegetarian double the yellow bean sauce and skip the fish sauce, see also Chinese version and for a main dish Beef & Water Spinach.

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Pak Bung
Garlic
Shallots
Thai Chilis (1)
Yellow Bean Sauce
Oyster Sauce
Fish Sauce
Stock
Sugar (opt)
Oil
Black Pepper

Prep

Strip Leaves from PAK BUNG leaving their stems behind. Tear into 3 inch lengths if too long. Discard overly thick stem ends (more than 1/4 inch diameter) and cut all stems including leaf stems into about 1-1/2 inch lengths - keep separate from leaves.
Crush and chop GARLIC fine, cut SHALLOTS in half lengthwise and slice very thin, slice CHILIS very thin, mix all.
Mix ALL * ITEMS.

RUN

Heat OIL in a wok and stir in Garlic Mix. Fry stirring just until garlic starts to color then stir in Pak Bung Stems. Fry over high heat until partially wilted (about 2 minutes), then stir in the Pak Bung Leaves. Continue frying for another minute or so until leaves are mostly wilted. Larger stems should remain a bit crunchy.
Stir in Sauce Mix, and bring quickly to a boil. Season to taste with Black Pepper and serve hot with rice.

NOTES:

Chilis: control hotness to your taste. Three Thai chilis makes it moderately spicy by Southern California standards. See my Chili Page for details.

U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch