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2 lbs. spinach (or other leafy greens)
3 Tablespoons vegetable oil
5 to 6 cloves garlic, finely chopped
1 to 2 fresh hot red or green chilies, finely sliced
2 Tablespoons vegetable stock
1 Tablespoon light soy sauce
1/4 teaspoon salt
Wash spinach and remove stems.
Heat oil in a wok or large, deep, frying pan over medium-high heat. When hot, add garlic and chilies and cook until garlic turns light brown. Add spinach, increase heat to high, and stir-fry until it begins to wilt. Add stock, soy sauce, and salt. Cook a few moments longer until spinach has competed wilting.
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