This is my second summer growing Chinese water spinach in my garden and it is so easy to grow them.
This dish is perfect when you have a poor appetite due to summer lethargy. 

Ingredients

150g Chinese water spinach
100g Moyashi bean sprout
50g Shimeji mushrooms or Shiitake mushroom
1 clove garlic
2 tbsp Cooking oil
1 tbsp Sesame oil
Salt & Pepper
(Sauce ingredients)
1 tsp Chicken stock powder
3 tbsp warm water
1 tbsp Sake

Methods

Step 1 - Cut the Chinese water spinach into 5 cm long and chop the garlic. (If you use Shiitake mushrooms, slice)
Step 2 - Combine the sauce ingredients (Chicken stock powder, warm water and sake)
Step 3 - Put the cooking oil and garlic in a wok or frying pan, then stir over low heat until the garlic turns golden.
Step 4 - Add the shimeji (or shiitake) mushrooms and stir at medium heat. Once the mushrooms are cooked, add Chinese water spinach stokes.
Step 5 - Add moyashi bean sprouts and Chinese water spinach leaves and stir until cooked.
Step 6 - Add the sauce mixture and sesame oil and stir over high heat. Remove from heat.