Vietnam's Essential Green: The Perfect Stir-Fried Garlic Water Spinach (Rau Muống Xào Tỏi)
Details
A staple on every Vietnamese table, this stir-fried water spinach is deceptively simple yet bursting with flavor. Our recipe unlocks the secret to keeping the vegetable bright green and crunchy, drenched in a savory, garlicky sauce. It's the perfect, lightning-fast side dish for any garlic lover's meal.
Ingredients
Instructions
Prepare the Spinach
Trim about 1-2 inches off the tough, fibrous ends of the water spinach and discard. Wash the spinach thoroughly in cold water. Cut or snap the stems and leaves into 3-4 inch long sections. Keep the thicker stems separate from the leafy parts if you wish, as they take slightly longer to cook.
Blanch for Crunch
Bring a large pot of water to a rolling boil and add a pinch of salt. Add the water spinach and blanch for just 30-60 seconds, until the color turns vibrant green but the stems are still crisp. Immediately drain the spinach and plunge it into a bowl of ice water to stop the cooking process; this is the key to keeping it crunchy and green. Drain well and set aside.
Sizzle the Garlic
Heat the oil in a large wok or skillet over medium-high heat. Add the chopped garlic and stir-fry for about 30 seconds until it becomes fragrant and lightly golden. Be careful not to burn it.
Stir-fry and Serve
Turn the heat up to high, add the blanched water spinach to the wok. Toss quickly for about a minute. Add the oyster sauce, fish sauce (if using), and sugar. Continue to stir-fry on high heat for another 1-2 minutes until the greens are evenly coated in the sauce. Transfer immediately to a serving platter and enjoy hot with steamed rice.
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