(Hmo-Kazun Ywet Kyaw)

SERVES 4 – 6

Water spinach, Ipomoea aquatica, can be found in Asian markets. Fresh straw mushrooms are not readily available in the United States, but the canned variety is an acceptable substitute. Like many savory dishes in Myanmar, this stir-fry is traditionally served at room temperature—but we think it tastes better hot.

3 tbsp. peanut oil
4 cloves garlic, peeled and coarsely chopped
1 lb. water spinach, washed, trimmed, and cut crosswise
   into 3" pieces
1  14-oz. can unpeeled straw mushrooms, drained, rinsed
   well, and halved
Salt

1. Heat oil in a wok or a large heavy-bottomed skillet over high heat. Add garlic and stir-fry until fragrant and just beginning to turn golden, about 30 seconds. Add water spinach to wok and stir-fry until leaves begin to wilt, 2–3 minutes. Add mushrooms, season to taste with salt, and stir-fry until water spinach is tender and dark green and mushrooms are hot, 3–5 minutes more.