Wash spinach thoroughly to get rid of debris. Pluck leaves with some stem attached from the main stem.
Heat 2 Tbsp oil in a wok or pan till smoking hot.
Add garlic and ginger and stir-fry till garlic just turns golden.
Add spinach, keeping heat high. Use spatula to loosen the spinach as they tend to clump together.
When spinach are halfway wilted, add wine and cook for another minute. The alcohol will have evaporated by the time we are finished while enhancing the flavour of the vegetables.
Add liquid (water or chicken stock). Cook for another minute. Spinach should be bright green and wilted.
Notes
Watch thoroughly before cooking. The hollow stems trap debris and grit.
Recipe by Ginger and Cilantro at https://www.gingerandcilantro.com/easy-water-spinach/