Gather the ingredients. Separate the the leaves of the Chinese Water Spinach (1 bunch) from the stems, and set both aside.
To make the sauce, add the Shallot (1), Garlic (4 clove), Red Bird's Eye Chili Pepper (3), Shrimp Paste (1 tablespoon) into a mortar and blend them.
When it is done, set the sambal sauce aside.
In a wok, add Oil (1 tablespoon) and Anchovy (10) in and cook until they turn brown.
Add the sambal sauce in and cook for 5 minutes.
Add stems only into the pan and cook for 3 minutes.
Add leaves and Soy Sauce (1 teaspoon).
Close the lid and continue cooking till veg is cooked, about 2 minutes.