First, break the water spinach into small pieces. Wash it nicely and drain. Now, blanch the water spinach in a pot of boiling water for about 30 seconds. Add in ½ a teaspoon of salt while blanching.
After that, remove from the heat and drain the water. Rinse the water spinach under cold running water to retain the green colour.
Next, peel off and crush the garlic cloves. Once done, heat a wok on high heat until smoky and add in some vegetable oil. Grease the wok with the hot oil. Now, fry the garlic until fragrant. Then, add in the blanched water spinach.
Next, add in a pinch of sugar and salt and chicken stock. If you’re making a vegetarian version, use soy sauce. Lastly, add in 1 tablespoon oyster sauce to add glaziness and flavour to the spinach.
Cook for another couple of minutes and then serve hot.