Vietnamese

Rau Muống Xào Tỏi (Stir-fried Water Spinach with Garlic)

Name: Rau Muống Xào Tỏi (Stir-fried Water Spinach with Garlic)
Total time: 15 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 large bunch water spinach (morning glory / rau muống); 6-8 cloves garlic, roughly smashed and chopped; 2 tbsp cooking oil; 1 tbsp fish sauce; 1 tsp mushroom seasoning or chicken bouillon powder; 1/2 tsp sugar; Squeeze of lime juice (optional)

A simple, ubiquitous side dish of water spinach stir-fried with plenty of garlic.

15 minutes

Serves 4

Side

Contains common allergens

Fish Seafood

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Instructions

6 steps

1
Prepare Greens: Wash the water spinach thoroughly. Pluck off the tender leaves and snap the hollow stems into 3-inch segments. Discard the tough, woody bottom stems.

2
Blanch (Optional but recommended): Plunge the vegetables into boiling water with a pinch of salt for 30 seconds. Drain immediately. This keeps them bright green and reduces stir-fry time.
3
Sizzle Garlic: Heat a large wok over high heat. Add the oil and the smashed garlic. Stir-fry for just a few seconds until highly fragrant but not browned.
4
Stir-fry: Immediately add the water spinach to the hot wok. Toss rapidly to coat the greens in the garlic oil.
5
Season: Add the fish sauce, bouillon powder, and sugar. Toss continuously for 1-2 minutes. The hollow stems should remain crunchy, and the leaves should be fully wilted.
6
Serve: Turn off the heat. Add a quick squeeze of lime juice for brightness if desired. Plate immediately to retain the vibrant green color.

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