Procedures

1. 1

   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.

2. 2

   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.)

3. 3

   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.