Spiced Water Spinach

Directions

1. 1
   Trim stem ends of water spinach, then slice remaining stems and leaves crosswise 1/4inch thick.
2. 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.
3. 3
   Add garlic and cook, stirring, until it begins to turn golden, about 15 seconds.
4. 4
   Add water spinach a handful at a time, stirring.
5. 5
   Add salt and cook, stirring, until most of liquid that spinach gives off is evaporated, about 6 minutes.
6. 6
   Available at Indian markets and Kalustyans (212-685-3451).