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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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2 tablespoons vegetable oil
½ yellow onion, sliced
4 cloves garlic, sliced
2 fresh chilies, optional
1 ½ tablespoons bean sauce
1 small carrot. peeled and julienne
1 pound water spinach, washed, tough bottom stems removed, and cut into 3 inch pieces
1 cup white cabbage, cut into ½ inch slices
1 teaspoon nước mắm (fish sauce)
1 tablespoon oyster sauce or mushroom sauce
Heat the oil in a large wok or skillet over high heat. Add the onion and garlic and brown slightly. Add the chilies and beans sauce and stir until fragrant, about 30 seconds. Add the carrot, water spinach, and cabbage. Add fish sauce and oyster sauce. Cover and cook until vegetables are just wilted, 2 to 3 minutes. If pan becomes dry, splash in a little water. Serve immediately.