Also known as water convolvulus, swamp cabbage, or swamp morning glory in English, and rau muong (Vietnam), bongz (Laos), and trakuon (Cambodia), thios leafy green vegetable is abundant in Southeast Asia. Prized for being versatile, flavorful, nutritious, and well-textured, it has tender, narrow and pointy leaves with crunchy, hollow stalks. Water spinach can be added whole to soups or to stir-fries such as this one where it is seasoned with fish-sauce, garlic and a pinch of sugar. Thought of as a wonderful embodiment of the ancient Chinese philosophy of yin and yang (balanced opposites), it combines tender and crunchy textures in each bite!

Ingredients
2 tbsp vegetable oil
2 large garlic cloves, chopped
1 lb water spinach
1 tbsp fish sauce, or 1 tbsp fermented bean curd
pinch of sugar
pepper and spice to taste

Cooking Method
Heat the oil in a frying pan or wok over high heat and stir-fry the garlic for about two minutes or until fragrant and lightly golden. Add the water spinach, fish sauce, sugar and pepper and cover the pan. Cook for five minutes.
Remove the lid, toss a few more times and serve hot to hungry guests!

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