(Hmo-Kazun Ywet Kyaw)
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
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.