1. Rinse water spinach under running water, removing damaged and yellow leaves. 2. Spread on a cloth and thoroughly dried, because the greens we need without water. Otherwise, it will not be fried, and steam. But that's another story.

3. Here is the twig of the water spinach.

4. And here is a leaf closeup.

5. When the spinach dry and finely chop along with stems. They are not solid, but give the dish some crunchiness.

6. Just want to warn you: everything is prepared on a large flame, so the main thing is not to get distracted, pre-set next to all the already prepared ingredients and tirelessly stirring in the frying process. Easier to use 2 spatula, because on the one so quick to interfere with will not work. Now, heat the wok with vegetable oil and add sesame seeds. Fry, stirring constantly, until they become slightly Golden hue. Not Iriarte! And sesame seeds will be bitter.

7. Then add the coriander.

8. Stir and fry for literally 10 seconds.

9. Fall asleep pre-cut greens. Pour all at once will not work, because the volume is large enough. So I post part and quickly mix with sesame seeds and coriander. It is very important that they are evenly distributed in the chopped greens. As roasting (about half a minute) the greens will diminish in volume, and you can add the rest. Do not tighten this, because otherwise the different portions will be different degrees of readiness, and we do not need it. When it's already in the pan, and stand as a curse, constantly stir so the greens were roasted evenly and does not burn. Remember that we have a big fire!

10. Readiness is determined by color. Everything was bright green – but it turned into this. Diminish the fire, all the moisture is out of the green came out, so don't fear what will happen quenching effect, cover it up literally 1 minute. And remove from heat.

11. Add the garlic, passed through a press, salt, soy sauce and sesame oil. Stir and leave to cool.

12. Spread in a plate and consumed as a salad.

And it is possible to file portions. Bon appetit! To taste a dish reminiscent of Korean salad of ferns, and has a slightly mushroom taste. Of course, I understand that the water spinach – exotic product. But just as I do and the ordinary white cabbage. The ingredients are exactly the same, the cooking techniques is no different, the taste of the dish as a whole was retained. If anyone wants to try, I recommend the cabbage is to chop thin straws, to add salt only when ready and fry briefly to retain crispness.