Back to 2 servings 1 bunch water spinach (ong choy), about 12 to 14 oz (340 to 400 g); choose crisp stems and fresh leaves 4 cloves garlic, smashed and minced 2 tablespoons neutral oil, peanut, canola or vegetable 0.5 teaspoon fine salt, divided 1 tablespoon oyster sauce, use a mushroom-based vegetarian sauce for a vegetarian version 1 teaspoon Shaoxing wine, optional 1 to 2 bird's eye chilies, sliced; optional
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1 Step 1: Wash the water spinach in several changes of cold water, lifting it out of the water each time so grit stays behind. Shake or spin it dry, then snap off and discard the woody bottom 1 to 2 inches of the stems.2 Step 2: Cut the tender stems into 2-inch (5 cm) sections and keep the leaves whole or in large pieces. Keep the stems and leaves separate.3 Step 3: Heat a wok or large skillet over high heat until it begins to smoke, then add the oil and swirl to coat.4 Step 4: Add the garlic and stir-fry for about 10 seconds until fragrant and lightly golden, not brown. Add the chilies now if using.5 Step 5: Add the stems and the 1/4 teaspoon of salt and stir-fry over high heat, tossing constantly, for 2 to 3 minutes until bright green and tender-crisp.6 Step 6: Push the stems to the side, add the leaves to the empty part of the wok with a splash of oil and the remaining 1/4 teaspoon of salt, and toss for 30 to 60 seconds until just wilted and still bright green.7 Step 7: Splash the Shaoxing wine around the edge of the wok if using, add the oyster sauce, and toss everything together for about 15 seconds to glaze. Serve immediately while hot.getsaucepan.com/r/8c388805-a57b-5a2a-8534-42b6d0b0ad82
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