Garlic Water Spinach

Remove tough stems, wash the water spinach and cut the remaining stems and leaves into 2–3 sections. Drain thoroughly.

Warm the wok and coat it with some of the 45 ml oil; add the remaining oil. Fry the minced garlic over low heat for 10–15 seconds until fragrant, not browned. There is no need to heat the oil until it smokes.

Turn to high heat, add the greens and toss as they wilt, starting with 15–20 seconds. Add salt, sugar and light soy sauce, then stir-fry for about 10 seconds more; continue as needed until the stems are tender-crisp.