1 or 2 bunches purslane
1 tablespoon oil
1 teaspoon finely chopped garlic
1 tablespoon light soy sauce
1/2 teaspoon sugar
1/2 teaspoon oriental sesame oil
Wash the purslane, shake dry and trim off the roots and tough lower ends of stems. Cut into bite-sized pieces.
Heat oil and fry garlic on low heat until fragrant. Toss in the purslane and stir-fry for 1 minute, add soy sauce, sugar, sesame oil and mix quickly.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)