450 g water spinach
2 tbsp vegetable oil
4 garlic cloves, smashed
2 tbsp oyster sauce
2 tbsp fermented soya beans
2 tsp liquid palm sugar or shaved palm sugar (jaggery)
1 long red chilli, finely sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Wash the spinach well. Tear the spinach into 4cm lengths, discarding any tough thick stems towards the bottom.
Add the vegetable oil to a hot wok and sauté the garlic over a high heat until slightly browned. Add the spinach and toss for 1 minute.
Add the oyster sauce, soya beans and palm sugar and toss for a further minute.
Transfer to a serving plate, garnish with the chilli and serve.