Rau Muong Xao Toi (Vietnamese Stir-Fried Water Spinach)
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store any leftovers in an airtight container in the refrigerator.
Reheat briefly in a hot pan or in the microwave until just warmed through.
More recipes
All recipessauce
Aji Amarillo Sauce
A vibrant and creamy Peruvian sauce made from fresh aji amarillo peppers. This vegan version uses cashews for richness, offering a spicy and flavorful condiment perfect for various dishes.
25 min 192 kcalmain course
Classic Tendon Bowl
Tendon, short for tempura donburi, features an assortment of crispy tempura pieces served over a bed of steamed rice. This recipe includes classic shrimp and vegetable tempura drizzled with a savory-sweet sauce.
50 min 1,111 kcaldessert
Vanillekipferl
These traditional Austrian vanilla crescent cookies are delicate, buttery, and melt-in-your-mouth. Made with ground almonds, they are rolled in vanilla sugar while still warm for an irresistible finish.
1 hr 42 min 857 kcalmain course
Saucisson de Lyon Brioché
This classic French dish features a flavorful cured sausage baked inside a rich, buttery brioche bread. It's a comforting and impressive main course that's perfect for a special occasion or a hearty meal. The tender brioche complements the savory sausage beautifully.
4 hr 45 min 590 kcaldessert
Grandma's Soft Molasses Cookies
A classic, old-fashioned cookie recipe featuring the warm flavors of molasses, ginger, and cinnamon. These cookies have a soft, cake-like texture and are perfect for chilly autumn or winter days. A simple sugar coating adds a pleasant crunch.
1 hr 9 min 464 kcalmain course
Karniyarik
Karniyarik is a beloved Turkish classic featuring tender, striped eggplants generously stuffed with a rich, savory ground beef and vegetable filling. Each eggplant is first fried to perfection, then baked in a vibrant tomato sauce, creating a deeply flavorful and satisfying main course.
1 hr 35 min 625 kcallunch
Smoked Tofu Steaks
These savory smoked tofu steaks are pan-fried to a golden crisp and then simmered in a rich, smoky sauce. Perfect served with your favorite grains or vegetables for a satisfying plant-based meal. The flavors of smoked paprika and liquid smoke give a deep, barbecue-like essence.
40 min 341 kcal