Side Dish

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

Name: Rau Muong Xao Toi (Vietnamese Stir-Fried Water Spinach)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 500 g water spinach washed, stems and leaves separated, cut into 7cm lengths; 10 clove garlic coarsely chopped; 2 tbsp neutral cooking oil; 1.5 tbsp fish sauce; 1 tsp granulated sugar; 3 tbsp water; 1 pcs red chili thinly sliced (optional)

This classic Vietnamese side dish features tender-crisp water spinach stir-fried with a generous amount of garlic. The simple yet flavorful sauce highlights the vegetable's natural crunch and vibrant green color. It comes together in minutes, making it a perfect quick and healthy addition to any meal.

An original recipe by Forkin

Total time: 15 min
Serves: 4
Difficulty: Easy
Per serving: 114 kcal

Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gwater spinach, washed, stems and leaves separated, cut into 7cm lengths
10 clovegarlic, coarsely chopped
2 tbspneutral cooking oil
1 pcsred chili, thinly sliced(optional)

Sauce

1.5 tbspfish sauce
1 tspgranulated sugar
3 tbspwater

Equipment

wok · cutting board · knife · whisk · small bowl

The method

Step by step

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.
About 8 min
Cook’s note: Separating the stems and leaves ensures the stems get enough time to cook without the leaves becoming overcooked and mushy.
2
In a small bowl, combine the fish sauce, sugar, and water. Whisk until the sugar is dissolved and set the sauce aside.
About 2 min
3
Place a wok or a large skillet over high heat. Allow it to get very hot.
About 1 min
Cook’s note: A very hot pan is key to stir-frying successfully, as it cooks the vegetables quickly so they stay crisp.
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.
About 1 min
Cook’s note: Do not let the garlic brown, or it will taste bitter.
5
Add the water spinach stems to the wok and stir-fry for 1 minute.
About 1 min
6
Add the water spinach leaves and continue to toss and stir for another minute until the leaves have just started to wilt.
About 1 min
7
Give the sauce a quick stir, then pour it into the wok over the spinach. Toss everything together to coat evenly.
About 1 min
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.
Cook’s note: Serve right away to enjoy the best texture before the greens wilt further from residual heat.

Per serving

Nutrition

65%Score

Calories: 114.4kcal
Protein: 3.5g
Carbs: 8.8g
Fat: 7.9g
Fibre: 2.7g
Sugar: 2.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftovers in an airtight container in the refrigerator.

Reheating

Reheat briefly in a hot pan or in the microwave until just warmed through.