ReceptnaptárRecipes › Southeast Asian › Lunch
Rau muống xào tỏi (garlic-fried water spinach)
The most common green side dish on the Vietnamese family table: water spinach stir-fried over high heat with plenty of garlic, with crisp stems.
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Method
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- Wash the water spinach, cut off the tough stem ends, and cut the stems and leaves into 6-8 cm pieces; keep the stems separate.
- Heat the oil in a wok over high heat, and fry half the garlic until golden in half a minute.
- Add the stems, and fry for 1 minute.
- Add the leaves, fish sauce, sugar and water, and toss for 1-2 minutes, until the leaves just wilt.
- Stir in the remaining raw garlic at the end, and serve immediately.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Water spinach is available in Asian shops; spinach also works, but then it only needs half a minute.
- Only make it right before serving, as it quickly loses its crispness.
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