Vietnamese Stir-Fried Water Spinach with Shrimp Paste

Trim any tough ends from the water spinach, then wash it thoroughly to remove grit. Cut the stalks and leaves into 3-inch pieces, lightly crushing the thicker stems so they cook evenly.

Bring a large pot of water to a boil and stir in the baking soda. Blanch the water spinach for 30 to 60 seconds, just until bright green and slightly tender, then drain well.

Heat the neutral oil in a large wok or skillet over medium-high heat. Add the smashed garlic, sliced shallot, and chopped Thai chilies, then stir-fry for about 30 seconds until fragrant.