Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Stir-Fried Water Spinach with Garlic (Rau Muống Xào Tỏi)
This classic Vietnamese dish features tender water spinach leaves quickly stir-fried with fragrant garlic in a hot wok, creating a simple yet flavorful side dish. The garlic becomes golden and crispy while infusing the greens with its aromatic essence, making this a beloved staple in Vietnamese cuisine.
15 min
Easy
4 servings
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Taste Profile
Sweet1/10
Salty6/10
Sour0/10
Umami6/10
Spicy2/10
🥄 Texture
Leaves are tender and wilted while the thicker stems retain a pleasant, slightly crunchy snap. The greens are glossy from the oil and coated with small, slightly crisped garlic bits, giving a mix of soft and crunchy mouthfeel.
👃 Aroma
Pronounced roasted garlic aroma up front with a savory, slightly briny background from the fish sauce. Hot-wok fragrance and fresh green, vegetal notes round out the scent profile.
🍷 Pairs Well With
Light, crisp beverages such as jasmine tea, a cold light lager, or a dry Sauvignon Blanc to cut through the oil and complement the garlicky, savory flavors.
🥗 Side Dishes
Steamed jasmine rice, grilled or caramelized pork (thịt kho or sườn nướng), pickled vegetables (đồ chua), fried tofu, or a clear soup (canh) are excellent companions.
Ingredients(7 items)
- 11 pound rau muống (water spinach, cleaned and cut into 3-inch pieces)
- 26 cloves garlic (minced)
- 33 tablespoons vegetable oil
- 41 teaspoon salt (or to taste)
- 51/2 teaspoon white pepper
- 62 tablespoons fish sauce
- 71/4 teaspoon sugar
Nutrition Information(per serving)
95
Calories
2.8g
Protein
6.2g
Carbs
7.5g
Fat
Instructions
- 1
Prepare the rau muống by rinsing thoroughly under cold water and cutting into 3-inch pieces, separating the leaves from the thicker stems if desired.
- 2
Mince the garlic cloves finely and set aside on a small plate.
- 3
Heat a wok or large skillet over high heat for about 1-2 minutes until it is very hot.
- 4
Add 3 tablespoons of vegetable oil to the hot wok and swirl to coat evenly.
- 5
Once the oil is shimmering and fragrant, immediately add the minced garlic and stir-fry for about 15-20 seconds until it becomes fragrant and begins to turn golden brown.
- 6
Quickly add all the rau muống to the wok, tossing and stirring constantly to coat with the garlic-infused oil.
- 7
Continue stir-frying for 2-3 minutes, stirring frequently, until the water spinach is wilted but still maintains a slight crunch and vibrant green color.
- 8
Add the fish sauce, salt, white pepper, and sugar to the wok, stirring well to distribute the seasonings evenly throughout the greens.
- 9
Stir-fry for another 30 seconds to 1 minute to allow the flavors to meld together.
- 10
Transfer the stir-fried rau muống to a serving plate immediately and serve hot as a side dish alongside steamed rice and other Vietnamese dishes.
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