A dash of chlorophyll: spinach stir-fry with oyster sauce

e all need some chlorophyll, the energy-absorbing pigment responsible for the green colour of leaves, to keep us running. Even British scientists, who are mostly busy with using grants on utterly useless projects, concur that regular consumption of green veggies is beneficial to human health. It won't help us with photosynthesis though.

Spinach is said to contain tons of chlorophyll, well at least about 300-600 mg per ounce. Besides, it tastes fab when cooked according to my favourite recipe.

1. As the actual cooking time is very short and not overcooking is essential, first of all do what the Japanese call shita-goshirae: base preparations. Peel and chop or finely slice a few garlic cloves. Wash and cut a tomato. Wash well and shake dry abig bunch of fresh spinach leaves. Optional: de-seed and chop a chilli pepper.
   
2. Heat a little odourless sunflower oil in a wok or pan on high fire.
3. When the oil is hot, add the garlic and chilli, fry until the garlic is golden brown.
4. Add the tomato and then shortly after that the spinach. Stir well.
   
5. Reduce heat and add fish sauce and oyster sauce to taste. Remove from fire when the spinach is slightly crunchy.
   

Serve as a side dish or as main dish with steamed rice.