1. Boil the cleaned water spinach sticks in boiling water, pick up and let cool.
2. Add rice vinegar to the cold water spinach sticks, mix well, and let stand for about four hours until it becomes a pickled vegetable color. Then cut into sections, rinse, and wring dry for later use.
3. Prepare 1 Hunan green pepper, 2 small red peppers (you can use millet pepper if you can eat spicy), 4 garlic cloves, 1 ginger, and 1 green onion, chopped and set aside.
4. Put the chopped mixture into a small bowl, add light soy sauce, salt, and sesame oil (you can leave it for those you don’t like) and mix well. Pour an appropriate amount of cooking oil into the oil pan and bring it to a boil, then pour it into a small bowl and stir.
5. Pour the oil-soaked condiments into the water spinach sticks and stir evenly. A hot and sour side dish is OK.
