Water Spinach Rice Bowl, Water Spinach

20240728 #breakfastdiary 1130, 29°C/mostly cloudy, 40min(S, M) In English it's water spinach; translated into Korean it's "sugyeongchae." In our own words, it's gongsimchae. All the same thing. In Southeast Asia it's often called morning glory, though morning glory as a term actually covers a broader range than just water spinach. Mix 3 of water, 1 and 1/2 of oyster sauce, 1/2 of soy sauce, and 1/2 of sugar thoroughly to make the sauce. Chop 3 cloves of garlic and slice red chili, and prep. Separate the water spinach into stems and leaves and cut. Ingredients ready! Heat oil in a pan over high heat, sauté the garlic and red chili, then add the stems first, followed by the leaves, pouring in the sauce as you stir-fry. The key with water spinach is a quick stir-fry over high heat. In a bowl, add a small amount of rice, the water spinach, and a bit of fried shallot on top. *Slightly modified from Baek Jong-won's recipe.