How to make Thai-Style Chinese Water Morning Glory Stir-Fry (ผัดผักบุ้งไฟแดง):

Serves 4 (with steamed rice or plain rice porridge)

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Make sure you have a wok large enough to give you room to move the vegetable around.

Wash 1 1/2 pounds of Chinese water morning glory, cut it into 3-inch long pieces, drain it very well, and place it in a large bowl.

Pile on top of the water morning glory the following ingredients:

1 tablespoon salted soybean paste

1 tablespoon fish sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1/4 cup chicken broth, preferably unsalted

4 large cloves garlic, smashed and left whole

4-5 red bird's eye chillies, smashed and left whole [You can use green chillies. But using red chillies makes it less likely that you will accidentally eat whole chillies whose color blends into the green background. The chillies as well as the garlic are there to flavor the sauce, not so much to be eaten.]

Set the wok over high heat. Once the wok is hot, add 2 tablespoons of vegetable oil.

Once the oil begins to smoke, dump the vegetable and the seasonings into the wok.

Stir quickly to coat the vegetable with the oil and the sauce; it should take less than a minute for the vegetable to be tender-crisp and thoroughly coated with the sauce.

Once that happens, transfer the stir-fry from the wok to serving plate immediately. Do not allow the stir-fry to stay in the wok beyond that point as the residual heat will continue to cook the vegetable beyond the tender-crisp stage thereby killing both the perfect texture and the beautiful, vibrant green color.

You can toss the stir-fry across the room, if you want. I don't recommend it.