Step 1

Discard the tough stems and keep the tender parts. Then break the water spinach into 10cm length sections. Wash carefully and drain.

Step 2

Heat oil in wok over highest fire, add dried chili pepper and heat until they turn dark red. Add garlic, fry for a short time (around 5-8 seconds). Add water spinach and salt, quickly fry for no more than 20 seconds until all of the vegetables get seared evenly. Add salt and mix well.

Step 3

Serve immediately. After around 8-10 minutes, the vegetables become dark due to oxidation process. So this should be the last to make dish if you are preparing a large meal.