Step 1

Wash and thoroughly drain the stems, then cut them into ~3 inch (7.5 cm) pieces.

Step 2

Heat wok over very high heat.  Add the oil and let it heat up until shimmering and nearly smoking.

Step 3

Add garlic and ginger and stir-fry for about 10 seconds, or until garlic is just turning brown and crispy.

Step 4

Add the white water snowflake stems to the wok and stir-fry for 2-3 minutes, or until darker, somewhat softened, and jade-green.

Step 5

Add rice wine, soy sauce, and salt.  Stir-fry for an additional 30 seconds or so, then remove the vegetables from the wok immediately.

Step 6

Add the pickled Cordia fruit and the pickling liquid.  Serve immediately, garnished with a bit of crushed red chili if desired.