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
Garlic (4 cloves)
Red Bird's Eye Chili Pepper (3)
Shrimp Paste (1 Tbsp)
into a mortar and blend them.
When it is done, set the sambal sauce aside.
In a wok, add
Oil (1 Tbsp)
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 tsp)
Close the lid and continue cooking till veg is cooked, about 2 minutes.