Ingredients

• 0.85 lb water spinach (‘rau muong’ in Vietnamese)
• 1/2 tsp salt
• 1/3 tsp sugar
• 1/3 tsp MSG
• 1 tbsp oil
• 1-2 tbsp water
• 1/2 head of garlic (minced)

Procedure

1. Trim and clean your water spinach. Set aside.

2. Heat your wok with 1 tbsp oil on high heat.

3. Once the oil starts to shimmer, add your garlic and stir until fragrant (not brown) - few seconds.

4. Add your water spinach and begin to combine quickly so the garlic does not burn. Add your 1-2 tbsp of water to help steam the spinach.

5. Once your water spinach has welted down to half its size, add your seasonings: salt, sugar, MSG.

6. Continue to stir until the water spinach is completely cooked - it will turn a bright green color.

7. Serve hot as a side with hot rice.