In a large sauté pan or work, heat the oil over very high heat.

In a medium bowl, combine the water spinach, garlic, chiles, Thai miso, and sugar. Once the oil hits the smoking point, throw everything into the pan and sauté, stirring, for about 1 minute, until the water spinach is just softened. Transfer to plates and serve.

Note: While perhaps not for the novice chef, to make the most authentic red fire spinach, try a go at this (you’ll want to observe all sensible precautions for cooking with fire, making sure you have proper ventilation and a fire extinguisher at the ready). In a sauté pan or work, heat the 2 tablespoons of oil over very high heat.

Fill a small ladle with a little more oil and hold it in one hand. In a medium bowl, combine the water spinach, garlic, chiles, Thai miso, and sugar and hold the bowl with the other hand. Once the oil in the pan reaches the smoking point, very carefully add the water spinach mixture and the ladleful of oil into the pan at the same time. There will be a big fire. Step back. Once the initial flame dies down (this will happen right away), sauté, stirring, until the water spinach is just wilted, about 1 minute. Transfer to plates and serve.