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Thoroughly wash the water spinach, discarding any wilted leaves and coarser stalks. Tear or cut into 10cm/4in sections. Snip the chillies in half or into 2cm/¾in sections, discarding the seeds as far as possible.
Heat the oil in a wok until hot but not smoking. Add the chillies and Sichuan pepper and stir-fry for 10–20 seconds until the oil smells spicy and the chillies are just beginning to turn a darker red – take care not to burn them.
Throw in all the spinach and stir-fry for about 3 minutes or until the leaves have wilted and the stems are tender and juicy, seasoning with salt to taste. Finally, remove from the heat and stir in the sesame oil.
© 2008 Christine McFadden. All rights reserved.