Discard the tough stems and keep the tender parts. Then break the water spinach into 10cm length sections. Wash carefully and drain.
Heat oil in wok over highest fire. Add garlic, fry for a short time (around 5-8 seconds). Add water spinach salt, quickly fry 2-3 seconds, then add salt and light soy sauce. Mix well.
Serve immediately. After around 8-10 minutes, the vegetables become dark due to oxidation process. So this should be the last to make dish if you are preparing a large meal.
Video
Notes
You can add chili pepper or Sichuan peppercorn to spicy it a little bit. If necessary, add chili pepper and Sichuan peppercorn along with the garlic.