1 kg (2 lb 4 oz) 空心菜 kōngxīncài (water spinach  or ong choy)
3 garlic cloves, crushed
1-2 red chilies, seeded and chopped
2 tsp oyster sauce (蚝油 cìyóu)
2 tsp sugar

Wash the water spinach well and dry thoroughly. Remove any tough lower stalks and only use the young stems and leaves.

Heat a wok over high heat, add 1 1/2 Tbsp of the oil and heat until very hot. Stir-fry the water spinach for 1 minute, or until it begins to wilt. Drain in a colander.

Add the remaining oil to the wok with the garlic and chili, and toss over medium heat to release the flavors for 30 seconds to 1 minute. Add the water spinach, oyster sauce and sugar and toss for 1 minutes.