Morning glory or Chinese water spinach with garlic and beancurd. Here’s a quick tip to preserve the tasty crunchiness of the stems. First make sure your pan is on high heat. Add your stems first since they will require more time to cook…after a few minutes add in your leaves and the young stems.From this point they only need another minute to cook. Remove from heat and cover. There’s enough heat in the pan to finish cooking.

Note: there is barely any water in the pan.

Happy Eating!
Love,
jn

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