Water Spinach and Mushroom Stir Fry

A traditional dish from Somalia.

• 4 tablespoons vegetable oil
• 3-4 cloves of garlic, chopped
• 1/4 cup diced onion
• 1/3 cup dried shrimp, rehydrated
• 3 small chili peppers (tabasco pepper, Burmese chili)
• 2 handfuls Enoki mushrooms, chopped from the ends (1/2 package)
• 1/4 tablespoon salt
• 3-4 handfuls or cups of water spinach, chopped into 4-5 inch pieces, stems separated and chopped
• Optional: 1/2 tablespoon of prepared vegetable powder or chicken bouillon 
• Optional: Add oyster sauce or rice wine vinegar when cooking

1. Wash hands with warm water and soap, scrubbing at least 20 seconds.
2. In a 5-quart pot over medium heat, add olive oil, onions, garlic, and beef. Stir to combine and cook for about 5 minutes.
3. Add salt and chicken bouillon cubes. Stir to combine.
4. Once meat is fully cooked and reaches 145 degrees F using a food thermometer, add collard greens. Cook until the greens are soft and tender, about 5 minutes.
5. Serve.