If the ends of the stems are tough and woody, trim them with a knife. I like how the greens look served whole, but if you’d like, you can slice the stems into pieces to make them easier to eat with chopsticks.

Heat a wok over medium-high heat until a droplet of water evaporates immediately upon touching the surface. Swirl in the oil and add the minced garlic. Fry for a few seconds, then add the shrimp paste, fermented tofu, and chicken broth and stir to combine. 

Add the stems and stir-fry for a few minutes, so they soften slightly. Add the leaves and stir fry for another minute or so, until just wilted. Serve immediately.