1. Fresh and tender vegetables and garlic cloves.
2. Remove the old leaves and stems of Tongcai, leave the young leaves and the long sections of the tender stems cleaned, and control the moisture for later use. The garlic cloves are flattened with a knife, peeled off and chopped.
3. Pour vegetable oil in a non-stick pan and heat it to 70% heat. Add minced garlic to the hot oil to explode the garlic aroma.
4. After the garlic aroma bursts out, add the water spinach to the pot and stir fry over high heat.
5. Be sure to stir-fry the water spinach quickly, and then add some salt to taste.
6. Stir-fry quickly, add appropriate amount of sugar and white vinegar to taste.
