Water spinach, 1 pound
Garlic, 6 cloves minced or chopped
Fish sauce, 2-3 tablespoons
Oil for frying, 2 tablespoons
Wash the water spinach and cut off about 4-5 inches of the tougher parts of the stem, leaving the skinnier parts and the leaves behind. Let dry completely.
Heat up the oil in a wok to medium high heat and sautee the garlic to release the fragrance, about a minute.
Add in the water spinach and start stirring with a pair of tongs to evenly wilt the spinach. This will take about 3 minutes or so. Season with the fish sauce to taste and then remove, getting rid of the excess liquids left behind.