Kangkung Belacan (Stir Fried Water Spinach)

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1. 1Step 1: Chop or divide the kangkung into 3 inch segments (including leaves and stems). Discard the tough bottom ends, then rinse in clear water. Drain well.
2. 2Step 2: Heat the vegetable oil in a large wok or deep pan over medium heat. Add in the garlic, and sauté it for 2-3 minutes until slightly crispy and aromatic.
3. 3Step 3: Add 1 tbsp of Homiah Malaysian Crispy Sambal and stir well to combine for 10-15 seconds.
4. 4Step 4: Turn up the heat to high and add the kangkung. Fry the kangkung for 1 minute until it starts to wilt, stirring and tossing it vigorously in the wok, then pour in the sesame oil.
5. 5Step 5: Stir quickly for another minute until the vegetables are slightly tender. Turn off the heat.
6. 6Step 6: Transfer the kangkung to a plate and garnish with the remaining tablespoon of Homiah Malaysian Crispy Sambal. The dish is best served hot with steamed rice and other side dishes.