Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Water Spinach with Garlic
This is a classic Vietnamese side dish featuring tender water spinach (rau mồng tơi) stir-fried with fragrant Vietnamese garlic. The simple preparation allows the natural sweetness of the greens to shine while the garlic provides a savory, aromatic base. This nutritious and quick dish is a staple in Vietnamese cuisine.
18 min
Easy
4 servings
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Taste Profile
Sweet2/10
Salty5/10
Sour0/10
Umami3/10
Spicy2/10
🥄 Texture
The stems are crisp-tender with a slight snap, while the leafy portions are wilted and silky. Overall the dish is light and juicy with a bit of chew from the thicker stems.
👃 Aroma
Pronounced fresh garlic aroma with a warm, toasty note from the hot oil. Bright green, vegetal scents from the water spinach come through, giving an overall clean and savory fragrance.
🍷 Pairs Well With
Light lager, chilled jasmine tea, or a crisp unoaked white wine (e.g., Sauvignon Blanc) to complement the garlic and green flavors.
🥗 Side Dishes
Steamed jasmine rice, grilled or pan-fried fish (simple salt and pepper), or a bowl of clear Vietnamese soup (canh) — also pairs well with tofu or grilled pork for a fuller meal.
Ingredients(7 items)
- 11 pound rau mồng tơi (water spinach, washed and cut into 2-inch pieces)
- 26 cloves tỏi việt (Vietnamese garlic, minced)
- 33 tablespoons vegetable oil
- 41/2 teaspoon salt
- 51/4 teaspoon white pepper
- 61/4 teaspoon sugar
- 72 tablespoons water
Nutrition Information(per serving)
95
Calories
2.8g
Protein
6.2g
Carbs
7.5g
Fat
Instructions
- 1
Prepare the water spinach by washing thoroughly and cutting into 2-inch pieces, separating the stems from the leafy portions.
- 2
Mince the Vietnamese garlic cloves finely to release their aromatic oils.
- 3
Heat 3 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering.
- 4
Add the minced garlic to the hot oil and stir-fry for about 30 seconds until fragrant, being careful not to burn it.
- 5
Add the water spinach stems first (the thicker parts) and stir-fry for 1-2 minutes.
- 6
Add the leafy portions of the water spinach and continue stir-frying for another 2-3 minutes until the greens are tender but still vibrant.
- 7
Season with salt, white pepper, and sugar, stirring well to combine.
- 8
Add 2 tablespoons of water to create a light sauce and prevent sticking.
- 9
Toss everything together for another 30 seconds until the water spinach is coated evenly.
- 10
Transfer to a serving plate and serve immediately while hot.
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