Stir-Fry Chinese water spinach with shrimp and Rice ( Pad Pak-bong Kung Lard Kaw )

Ingredients
1. 200 – 300 grams Chinese water spinach(cut to 2 inch)
2. 100 – 200 grams shrimp ( peeled, de-veined, cut the head and cleaned )
3. 1 – 2 cloves garlic ( cut to small pieces )
4. ¼ cup oil
5. 2 – 3 red or green chilies ( slice )
6. ½ tablespoon soy sauce
7. 1 tablespoon oyster sauce
8. 1 tablespoon yellow bean sauce
9. 1 – 2 tablespoons sugar
10. 1 cup Cooked rice

How to

1. Add the oil into the pan and heat up, add garlic and fry until golden and then add shrimp stir fry until it’s cooked.
2. Add the Chinese water spinach, chilies and stir fry until it wilted.
3. Add soy sauce, oyster sauce, yellow bean sauce and sugar and stir fry until all ingredients are mixed well, season and should balance taste.
4. Turn down the heat and place on the serving plate with cooked rice.