- 1 bunch water spinach or sweet potato greens, about 10 ounces
- 2 cloves garlic, crushed
- 1/4 cup rice wine
- 3 tablespoons cooking oil or lard
- 1/8 teaspoon salt
- A pinch of sugar, or to taste
Wash the greens and let dry briefly. The leaves do not have to be impeccably dry but make sure there isn't any excess water.
If you're using sweet potato greens, separate the stems from the leaves. Cut the stems into 1-inch segments. Set aside the leaves. If you're using water spinach, cut everything into 2-inch segments (the leaves and stems here are more tender than those of the sweet potato greens.)
Heat your wok over high heat until it's almost smoking. For sweet potato greens: Swirl in the oil and add the garlic and the stems of the sweet potato greens. Stir-fry for a minute; add 2 tablespoons of the rice wine and continue to stir-fry. Add the leaves and stir-fry for another minute. Add the rest of the wine and stir-fry for a few seconds, until the liquid evaporates. Sprinkle the salt and sugar to taste.
For water spinach: Swirl in the oil and add the garlic, stems, and leaves. Stir-fry for a minute; add the rice wine and continue to stir-fry until the liquid evaporates. Sprinkle the salt and sugar to taste.