Pad Pak Bung Fai Daeng

Rinse 400 g of water spinach, pinch off the tough lower parts of the stems, and cut the stems and leaves into pieces 8–10 cm long.

In a mortar, lightly crush 5 cloves of garlic and 4 Thai chilies just enough to release their aroma and juices, without turning them into a paste.

In a bowl, combine the prepared water spinach with 1 tbsp fermented soybean paste, 1.5 tbsp oyster sauce, 1 tsp fish sauce, 1 tsp sugar, and 45 ml water.

Heat a wok or wide skillet over the highest heat until very hot, pour in 30 ml vegetable oil, and wait until it's almost about to smoke.

Immediately add the garlic, chilies, and water spinach along with the sauce; stir-fry quickly with a spatula for 60–90 seconds, until the leaves wilt while the stems stay crisp and crunchy.

Remove from the heat and serve immediately while hot, without leaving the dish in the wok, so the spinach doesn't overcook.