Water Spinach Stir-Fried with Garlic

• 3/4 teaspoon sugar
• 1 1/2 teaspoons fish sauce
• 1 1/2 tablespoons oyster sauce
• 2 teaspoons canola or other neutral oil
• 3 cloves garlic, finely chopped
• Trimmed, cut, and blanched water spinach (opposite)
• 1 1/2 tablespoons canola or other neutral oil
• 1 1/2 teaspoons cornstarch dissolved in 2 teaspoons water

1. To make the flavoring sauce, in a small bowl, combine the sugar, fish sauce, oyster sauce, and oil and stir to mix well.
2. Stir in half of the garlic and set aside.
3. In a wok or large skillet, heat the oil over medium-high heat until hot but not smoking.
4. Add the remaining garlic and stir-fry for about 15 seconds, or until fragrant.
5. Add the water spinach and stir-fry for about 3 minutes, or until heated through.
6. Give the flavoring sauce a stir to recombine and then add it to the pan and toss with the greens to distribute evenly.
7. When the water spinach starts releasing its taupe-colored juices, add the cornstarch mixture.
8. Cook for another minute, or until the sauce thickens slightly and the spinach takes on a silky finish.
9. Transfer to a plate and serve.
10. To minimize waste, select freshly cut bunches with stems no wider than 1/4 inch.
11. Once home, trim the ends (like a bunch of flowers), wrap the bottom 3 to 4 inches of stems in damp paper towels, and store in a plastic bag in the refrigerator to keep crisp.
12. Cook the greens within a couple days.

sugar, fish sauce, oyster sauce, other neutral oil, garlic, water, neutral oil, cornstarch

Taken from www.epicurious.com/recipes/food/views/water-spinach-stir-fried-with-garlic-382909 (may not work)