Ingredients

• 2 1/2 lb water spinach (2 large bunches)*
• 2 tablespoons vegetable oil
• 1/2 teaspoon panch phoron (Bengali spice mix)*
• 4 (3-inch) dried hot red chiles
• 4 large garlic cloves, minced
• 1 teaspoon salt, or to taste
• Special equipment: a wok

Instructions

1. Trim stem ends of water spinach, then slice remaining stems and leaves crosswise 1/4inch thick.
2. Heat oil in wok over moderately high heat until hot but not smoking, then cook panch phoron and whole chiles, stirring constantly, until seeds begin sputtering, about 30 seconds. Add garlic and cook, stirring, until it begins to turn golden, about 15 seconds.
3. Add water spinach a handful at a time, stirring. Add salt and cook, stirring, until most of liquid that spinach gives off is evaporated, about 6 minutes.
4. Available at Indian markets and Kalustyan’s (212-685-3451).