-
Boil some water in a large saucepan and
throw in the spinach and watercress.
-
Stir to ensure that all the leaves are
cooking equally.
-
The will wilt, shrink and turn a vivid
green in about 3 minutes.
-
Drain and rinse under cold water to
prevent further cooking.
-
Then squeeze as much excess water out of
the leaves as you can.
-
Heat the oil in a wok, add the garlic and
stir fry until it is just beginning to turn golden.
-
Throw in the spinach and watercress
leaves.
-
Stir fry with the garlic until all the
leaves are coated with oil and garlic and warmed through.
-
This will take about 2 -3 minutes.
-
Splash in the nuoc cham sauce, mix thoroughly
and serve.