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

🧂 Ingredients

• 500 g Water spinach (rau muống)(Look for fresh, crisp stems and leaves. If unavailable, substitute with ong choy or even tender spinach or bok choy, though the texture will differ.)
• 6-8 cloves Garlic(Adjust to your preference. Finely mince or thinly slice.)
• 3 tbsp Vegetable oil(A neutral oil like canola, grapeseed, or peanut oil works well.)
• 1-1.5 tbsp Fish sauce (nước mắm)(Use a good quality Vietnamese fish sauce for best flavor. Start with 1 tbsp and add more to taste.)
• 1/2 tsp Sugar(Balances the saltiness of the fish sauce.)
• 2-3 tbsp Water(Optional, to help steam the spinach slightly if needed.)

👨‍🍳 Instructions

1. 1

   Prepare the water spinach: Wash the water spinach thoroughly under cold running water. Trim off any tough or wilted ends. Cut the spinach into manageable lengths, about 3-4 inches long. If the stems are thick, you can split them lengthwise. Set aside.

   ⏱️ 10 minutes
2. 2

   Prepare the aromatics: Peel and finely mince or thinly slice the garlic cloves. Set aside.

   ⏱️ 3 minutes
3. 3

   Heat the wok or large skillet over high heat until it just begins to smoke. This high heat is crucial for achieving the characteristic 'wok hei' (breath of the wok) and preventing the vegetables from becoming soggy. Add the vegetable oil and swirl to coat the bottom and sides of the wok. Immediately add the minced garlic.

   ⏱️ 30-45 seconds
4. 4

   Stir-fry the garlic until it is fragrant and just beginning to turn golden brown, being careful not to burn it. This releases its aromatic oils into the hot oil. Add the prepared water spinach to the wok. It might seem like a lot, but it will wilt down considerably.

   ⏱️ 1 minute
5. 5

   Toss and stir-fry the water spinach vigorously over high heat. Use tongs or a spatula to keep everything moving constantly. Cook for about 2-3 minutes, or until the spinach is bright green and tender-crisp. If the wok seems too dry or the spinach isn't wilting quickly enough, add 2-3 tablespoons of water to create steam.

   ⏱️ 2-3 minutes
6. 6

   Season the spinach: Drizzle the fish sauce and sprinkle the sugar over the spinach. Continue to stir-fry for another 30 seconds to 1 minute, ensuring the seasonings are evenly distributed and the spinach is coated. Taste and adjust seasoning if necessary, adding a touch more fish sauce for saltiness or sugar for balance.

   ⏱️ 1 minute
7. 7

   Serve immediately: Transfer the stir-fried water spinach to a serving platter. This dish is best enjoyed hot, right off the wok, to appreciate its crisp texture and vibrant flavor.

   ⏱️ N/A

💡 Pro Tips

• ✓High Heat is Key: Use the highest heat setting on your stove and a wok or large, heavy-bottomed skillet. This ensures quick cooking and prevents the spinach from becoming watery.
• ✓Don't Overcrowd the Pan: If your wok or pan is too small, cook the spinach in batches to maintain high heat and achieve the best texture.
• ✓Vibrant Green Color: Cook just until the spinach is tender-crisp and still bright green. Overcooking will result in a dull color and mushy texture.
• ✓Serve Immediately: Water spinach loses its crispness quickly. Serve this dish as soon as it's cooked for the optimal eating experience.
• ✓Garlic Intensity: For a milder garlic flavor, you can lightly smash the cloves instead of mincing. For a more intense flavor, use more garlic.

🔄 Variations

• Add a splash of oyster sauce along with the fish sauce for a richer, slightly sweeter flavor.
• For a fermented twist, add 1-2 teaspoons of mashed fermented tofu (tau key) with the fish sauce.
• A pinch of white pepper can be added for extra aroma.
• Include thinly sliced chili peppers for a spicy kick.

🥗 Nutrition

Per serving