Rau Muong Xao Toi (Vietnamese Stir-Fried Water Spinach)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Wash the water spinach well. Cut both stems and leaves into bite-sized lengths, keeping the tougher stems in a separate pile from the tender leaves.

   Ca. 8 min.

   Kokkens note: Separating the stems and leaves ensures the stems get enough time to cook without the leaves becoming overcooked and mushy.

2. 2

   In a small bowl, combine the fish sauce, sugar, and water. Whisk until the sugar is dissolved and set the sauce aside.

   Ca. 2 min.

3. 3

   Place a wok or a large skillet over high heat. Allow it to get very hot.

   Ca. 1 min.

   Kokkens note: A very hot pan is key to stir-frying successfully, as it cooks the vegetables quickly so they stay crisp.

4. 4

   Add the cooking oil to the hot wok, then immediately add the chopped garlic and optional sliced chili. Stir constantly for 15-20 seconds until fragrant.

   Ca. 1 min.

   Kokkens note: Do not let the garlic brown, or it will taste bitter.

5. 5

   Add the water spinach stems to the wok and stir-fry for 1 minute.

   Ca. 1 min.

6. 6

   Add the water spinach leaves and continue to toss and stir for another minute until the leaves have just started to wilt.

   Ca. 1 min.

7. 7

   Give the sauce a quick stir, then pour it into the wok over the spinach. Toss everything together to coat evenly.

   Ca. 1 min.

8. 8

   Continue stir-frying for about 30 seconds more, until the spinach is bright green and tender-crisp. Immediately remove from heat and transfer to a serving plate.

   Kokkens note: Serve right away to enjoy the best texture before the greens wilt further from residual heat.