Start by cleaning the purslane. Cut off the bottom of the bunch and rinse well. Drying is easiest in a salad spinner.

Heat the oil in a wok or large frying pan. Brown the onion. Add the garlic, ginger and pepper and fry briefly.

Stir-fry the mushrooms until cooked and golden brown.

Now it's time to add the purslane. This, like spinach, will shrink enormously. You can cut the purslane into smaller pieces before frying, or you can do this after frying. Otherwise, you will end up with long strings, which are not very pleasant to eat. Allow the excess liquid to evaporate a little.

Finally, add the soy sauce and crispy chilli oil and fry briefly.

Serve the purslane with sesame seeds, fresh parsley and spring onion.