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Gather the ingredients.
Preheat the wok on medium heat. Add 2 tablespoons peanut, or vegetable oil , swirling it in the pan to coat the wok about halfway up the sides.
When the oil is hot, add 1 teaspoon minced garlic, ½ teaspoon chili paste, and ½ teaspoon fine salt . Stir for a few seconds until the garlic is aromatic.
Add 10 ounces of fresh spinach, rinsed and dried to the wok. Stir-fry until the leaves are almost wilted, 1 to 2 minutes.
Stir in ¼ teaspoon granulated sugar and ¼ teaspoon toasted sesame oil .
Sprinkle the spinach with 1 teaspoon freshly ground black pepper , if using. Serve immediately.