You will need:
150g shredded water spinach
2 tbsp sesame oil
1 tbsp fish sauce
1 tbsp monk fruit sugar
1 garlic clove, finely minced
1/2 lemongrass stick
1 garlic clove, sliced and fried
1 shallot, sliced and fried
1 red chili, seeded and sliced thinly
Few leaves of cilantro
Begin by frying your garlic and shallot for the topping.
Slice shallot in half lengthwise and then cut in half. In a small pot over medium, add 1/4 cup of avocado oil/coconut oil and shallots. Once they begin to bubble, turn heat down and continue to fry for 10 or so minutes. Be sure to watch them carefully and stir occasionally until they are golden brown. Remove from heat and place shallots on paper towel. Set aside.
Now in the same pot, add garlic slices. Continue to fry for 3-5 minutes. Remove and add to same plate as the shallots. Set aside.
Over medium heat, heat sesame oil in a wok or frying pan. Once hot, add minced garlic and fry to 1-2 minutes or until aroma begins.
Add spinach and toss evenly.
Add fish sauce, monk fruit sugar, and lemon grass. Mix well and ensure even coating.
Fry for 2-3 minutes & remove from heat and plate.
Top with fried shallots, garlic, sliced chili & a few leaves of cilantro.
Serve immediately and enjoy!