Pak boong fei deng 

(Stir-Fry Asian Vegetables)

 Serving Size: Serves 4

 Cuisine Type: Asian

 Cooking Time: Less than 30 minutes

 Course: Side dish

 INGREDIENTS
 
 1 large bunch, about 1 kg (2 lb) Water Spinach or any  Asian Green

 1 tablespoon Brown Bean Sauce

 1 tablespoon Palm Sugar or Brown Sugar

 ¼ cup Chinese Peanut Oil

 2 tablespoons garlic, chopped

 as many Chillies as you can tolerate, finely chopped

 2 tablespoons nam pla

 PREPARATION
 
 Place the wok on the flame and heat dry for at least 5  minutes. 

 If you are going to cook this dish indoors, you will need  a commercial-quality range hood.

 Wash the water spinach several times. 

 Remove the woody bottom, then cut into 5-centimetre  lengths.

 Place all the ingredients except the nam pla in a large  bowl and toss well.

 When you are satisfied that your wok is red hot, stand  clear and hurl the contents of the bowl into it.
 
 You should get a spectacular explosion of flame. 

 Start stirring madly for a minute or so, gradually adding  the nam pla.

 Serve with  a  delicious Steak.

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