Sambal Belacan-Style Greens

Ingredients

• 1½ lb sturdy greens (kangkung ideal, spinach or bok choy honest)
• 2 tbsp sambal (+1 tsp fish sauce standing in for belacan's funk, or keep it vegan with soy)
• 4 cloves garlic, sliced
• 1 shallot, sliced
• 2 tbsp oil
• 1 tsp sugar
• Rice

Method

1. Get the wok violently hot — this dish is 90 seconds of commitment after 10 minutes of prep.
2. Flash the garlic and shallot in the oil, 20 seconds.
3. Add the sambal and sugar; fry 30 seconds until it stains the oil red and smells like a hawker center.
4. Throw in ALL the greens and toss relentlessly — they'll collapse and char at the edges in about 90 seconds. Stop while some stems still snap.
5. Straight to the table with rice. In Malaysia the kangkung version disappears before the meat dishes — the greens that out-compete everything.