! Stir Fried Water Spinach (adapted from Pok Pok by Andy Ricker) 2 tablespoons Thai oyster sauce scant tablespoon Thai fish sauce 1 teaspoon Thai yellow bean sauce 1 teaspoon granulated sugar 11 grams peeled garlic, halved 6 ounces water spinach, thin stems, and leaves only, cut into 2-inch lengths 3-4 dried Thai chiles, broken in half 1/4 cup pork stock or water 1. Combine the oyster sauce, fish sauce, bean sauce, and sugar in a small bowl and stir well. 2. Heat a wok over very high heat, add the oil, and swirl it in the wok to coat the sides. When it begins to smoke lightly, add the garlic, take the wok off the heat, and let the garlic sizzle, stirring often, until it turns light golden brown, about 30 seconds. 3. Put the wok back on the heat, add the water spinach, and stir until the leaves begin to wilt, about 15 seconds. Add the oyster sauce mixture (plus a splash of water, if necesary, to make sure nothing’s left behind in the bowl) and the chiles. Stir fry (constantly stirring, scooping, and flipping the ingredients) until the leaves have fully wilted, about 45 seconds. 4. Add 2 tablespoons of the stock and stir fry until the stems are just tender with a slight crunch, about 45 seconds more. You should end up with about 1/4 cup of liquid in the wok with the water spinach. If the liquid looks like it will reduce to less than that, gradually add more stock as you stir-fry. 5. Transfer the water spinach and sauce to a plate in a low mound and serve..