• 1 bunch water spinach or
• 1 bok choy or
• 1 bunch Swiss chard

Wash and drain the water spinach. Slice the stalks in about 2-cm (1-inch) thick pieces and set the leaves aside.

In a hot wok, stir-fry the garlic and chili for a few seconds in the clarified butter. Add the spinach stalks, sugar and salt. Stir-fry for 2 minutes or until tender.

Add the spinach leaves and cook for 1 minute. Drizzle with the oyster sauce. Adjust the seasoning.

Serve immediately with chicken, fish or with Mama’s Pork Chops.

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