Back to 2 servings 1 lb water spinach (kongxin cai), trimmed, washed and cut into 3-inch pieces; about 300 g 2 tbsp neutral cooking oil, such as vegetable or peanut oil 3 cloves garlic, minced 1 tbsp light soy sauce 0.125 tsp salt, or to taste 1 tsp vegetarian shacha sauce, optional; choose a vegetarian or vegan label 1 fresh red chili, optional, sliced thinly
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1 Step 1: Rinse the water spinach well, drain thoroughly and cut into 3-inch lengths, keeping the leaves and stems together. Drain well so no water splashes into the hot oil.2 Step 2: Heat a wok or large skillet over high heat until very hot, then add the oil and swirl until it shimmers.3 Step 3: Fry the garlic (and chili, if using) for about 15 to 30 seconds, until fragrant and just turning golden. Do not let it burn.4 Step 4: Add the water spinach and the salt, and toss over high heat. If you are using shacha sauce, stir it in now.5 Step 5: Add the soy sauce and stir-fry for 60 to 90 seconds, until the leaves have just wilted, the stems are crisp-tender and the greens are bright green.6 Step 6: Transfer to a plate right away and serve hot.getsaucepan.com/r/296eb4f0-f072-5aae-912d-c8f99ed8ce3b
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