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

Ingredients

Water spinach (rau muống)

1 pound, washed and cut into 2-inch pieces

Garlic

4 cloves, minced

Vegetable oil

2 tablespoons

Fish sauce

1 tablespoon

Oyster sauce

1 tablespoon

Sugar

1 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Instructions

1. Begin by washing the water spinach thoroughly under cold running water. Cut the stems into 2-inch pieces, separating the leaves from the thicker stems if necessary.
2. In a large pan or wok, heat the vegetable oil over medium heat until shimmering.
3. Add the minced garlic to the pan and sauté for 1-2 minutes, stirring constantly, until the garlic is fragrant and golden brown. Be careful not to burn it.
4. Increase the heat to high and add the water spinach to the pan. Stir-fry for 2-3 minutes until the leaves begin to wilt and turn vibrant green.
5. In a small bowl, combine the fish sauce, oyster sauce, sugar, salt, and black pepper. Stir until the sugar and salt dissolve.
6. Pour the sauce mixture over the sautéed water spinach and continue to stir-fry for another 2-3 minutes, ensuring the spinach is evenly coated with the sauce.
7. Taste the dish and adjust the seasoning as needed, adding more fish sauce or salt if desired.
8. Remove from heat and serve hot, ideally alongside steamed rice or as part of a larger Vietnamese meal.