Heat the oil in a large wok or skillet over high heat. Add the onion and garlic and brown slightly. Add the chilies and beans sauce and stir until fragrant, about 30 seconds. Add the carrot, water spinach, and cabbage. Add fish sauce and oyster sauce. Cover and cook until vegetables are just wilted, 2 to 3 minutes. If pan becomes dry, splash in a little water. Serve immediately.
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