1 large bunch water spinach
2 tablespoons oil
3 cloves garlic, finely chopped
10 purple shallots, sliced
good grinding of black pepper
2 tablespoons Golden Mountain sauce or Maggi seasoning
1 teaspoon chopped fresh chilli
Wash water spinach well, shake dry and break into bite-sized lengths, discarding any tough lower stems. Heat the oil in a wok and on gentle heat soften the garlic and shallots. Add the water spinach, stir-frying until wilted. Sprinkle with pepper, Golden Mountain sauce and chopped chilli. Serve at once with rice.
Note: Maggi seasoning, a Swiss-formulated sauce of hydrolysed vegetable protein, has much the same flavor as Golden Mountain sauce and no added monosodium glutamate.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)