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butterlobster
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Wash tung choi and shake dry as possible. Snap the leafy branches off and separate from the thicker stems. Snap thicker stems into smaller lengths if necessary.
In a small bowl mix the shrimp paste and rice wine. If your shrimp paste is still stiff add in a tsp of water to help loosen it up.
Heat wok til hot over medium high heat. Add oil. Add shallots, garlic and chilies and stir fry until fragrant and slightly browned in spots. Turn the heat to low, and add in the shrimp paste mixture. Stir fry til fragrant, about 1 min. Be careful not to burn.
Turn heat back to high and add in thicker tung choi stems first and stir fry 20 secs. Next add leafy stems and sugar. Stir constantly for another minute or so or until the leaves have wilted and the sauce has thickened and is clinging to the veggies.
Spoon out to serving dish and serve hot! Enjoy the unique flavor of shrimp paste!