Bai

Wash the spinach and mustard greens thoroughly. Roughly chop the leaves and set aside.

If using bamboo shoots, slice them thinly. If using canned bamboo shoots, drain and rinse well.

If using pork fat or pork belly, cut into small pieces and render in a pot over medium heat for 5 minutes until the fat melts and the pieces are lightly browned.

Add the crushed garlic, sliced ginger, and green chillies to the pot. Stir and cook for 1–2 minutes.

If using dried fermented fish (ngari), add it now and stir for 1 minute to release its flavour.

Add the bamboo shoots and stir to combine with the aromatics.

Pour in the water and bring to a boil. Add salt.

Add the chopped spinach and mustard greens. Stir well and cook on medium heat for 8–10 minutes until the greens are wilted and tender but still vibrant.

Taste and adjust salt. The dish should be a simple, lightly seasoned vegetable stew. Serve hot with steamed rice.