Rau muong xao toi

Method

Rinse the water spinach thoroughly and cut into 5cm pieces, separating the tender leaves from the thicker stems. Slice the garlic cloves thinly. Heat the vegetable oil in a wok or large frying pan over high heat until shimmering, then add the garlic and stir-fry for 30 seconds until fragrant. Add the thicker spinach stems first and toss continuously for 1-2 minutes, then add the leafy portions and stir-fry for a further 2-3 minutes until just wilted but still vibrant green. Season with salt, white pepper, soy sauce and chilli flakes if using, tossing well to combine. Serve immediately whilst still hot.