1 pound water spinach, stems trimmed, washed, drained, and halved crosswise
Freshly ground, black pepper
1 tablespoon preserved bean curd or fish sauce
Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and lightly golden, about 1 minute. Add the water spinach, season with pepper, and stir-fry until wilted, about 3 minutes. Add the bean curd, stir-fry until it is evenly distributed, then cover and cook until done, 2 to 3 minutes more.