Stir-fried spinach and paneer with Thai holy basil, soy sauce, and bird's eye chilies.
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Heat one tablespoon of oil in a wok or large skillet over medium-high heat.
Add the paneer cubes and sear until they are lightly golden on all sides, then remove and set aside.
Add the remaining oil to the wok and toss in the minced garlic and bird's eye chilies, stir-frying for 30 seconds until fragrant.
Add the fresh spinach leaves to the wok and stir-fry quickly until they begin to wilt.
Return the seared paneer to the wok and stir to combine with the spinach.
Pour in the soy sauce, oyster sauce, sugar, and water, tossing everything together to coat evenly.
Add the Thai holy basil leaves and stir-fry for just 30 seconds until the basil is wilted and aromatic.
Remove from heat immediately and serve hot with steamed jasmine rice.
