Frog Stir-Fried with Cattail Shoots

Method

1. 1 Chop the frogs, toss them with salt and ginger, then rinse off the slime.
2. 2 Cut the water spinach into strips and soak them in cold water for 10 minutes to make them crispy and less sour.
3. 3 Sauté the frog with garlic and chili for 5 minutes until the meat is firm.
4. 4 Add the water spinach to the pan over high heat for exactly 2 minutes; overcooking will make the water spinach mushy and lose its crisp texture.
5. 5 Season with fish sauce and sugar, then sprinkle with chopped scallions and pepper.