Spiced Water Spinach

1. 1

   Trim stem ends of water spinach, then slice remaining stems and leaves crosswise 1/4inch thick.

2. 2

   Heat oil in wok over moderately high heat until hot but not smoking, then cook panch phoron and whole chiles, stirring constantly, until seeds begin sputtering, about 30 seconds.

3. 3

   Add garlic and cook, stirring, until it begins to turn golden, about 15 seconds.

4. 4

   Add water spinach a handful at a time, stirring.

5. 5

   Add salt and cook, stirring, until most of liquid that spinach gives off is evaporated, about 6 minutes.

6. 6

   Available at Indian markets and Kalustyans (212-685-3451).

* Per serving · 4 servings · Values may vary.

No additional tips available.