Teresa's Recipes
Rau Muống Xào Tỏi (Stir-Fried Water Spinach with Garlic)
Rau Muống Xào Tỏi is a vibrant and flavorful Vietnamese dish that showcases the fresh, crisp texture of water spinach, lightly sautéed with aromatic garlic. This dish is a staple in Vietnamese cuisine, beloved for its simplicity and the way it highlights the natural sweetness of the greens. Traditionally enjoyed as a side dish, it pairs beautifully with steamed rice and grilled meats, making it a perfect complement to any meal. The quick stir-fry method preserves the nutrients and bright color of the water spinach, resulting in a dish that is as nutritious as it is delicious.
Ingredients
- 1 pound, washed and cut into 2-inch pieces Water spinach (rau muống)
- 4 cloves, minced Garlic
- 2 tablespoons Vegetable oil
- 1 tablespoon Fish sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sugar
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Calories: 80
- Fat: 4g
- Carbs: 10g
- Protein: 2g
- Sodium: 500mg
- Sugar: 1g
Instructions
- 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.
- In a large pan or wok, heat the vegetable oil over medium heat until shimmering.
- 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.
- 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.
- In a small bowl, combine the fish sauce, oyster sauce, sugar, salt, and black pepper. Stir until the sugar and salt dissolve.
- 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.
- Taste the dish and adjust the seasoning as needed, adding more fish sauce or salt if desired.
- Remove from heat and serve hot, ideally alongside steamed rice or as part of a larger Vietnamese meal.
Tips
- For added texture and flavor, consider tossing in some sliced chili peppers for a spicy kick.
- If water spinach is unavailable, you can substitute with other leafy greens like bok choy or kale, but cooking times may vary.
- This dish can also be enhanced with the addition of proteins like tofu, shrimp, or chicken, stir-fried alongside the spinach.