Garlicky Stir-Fried Water Spinach (Rau Muống Xào Tỏi)
The ultimate quick and crunchy Vietnamese side dish. Fresh water spinach is blanched to lock in its vibrant neon-green color, then flash-fried in a screaming hot wok with an abundance of fragrant minced garlic and a savory oyster-fish sauce glaze.
Equipment
Ingredients
- 1 bunch Rau Muống (water spinach/morning glory) washed and trimmed
- 1 head Garlic finely minced
- 1 Fresno chili thinly sliced
- 2 tbsp Neutral oil
For the Stir-Fry Sauce:
- 1 tbsp Fish sauce
- 1 tbsp Oyster sauce
- 1 tsp Sugar
- 1 tsp Chicken bouillon
- 2 tbsp Water
Instructions
- Blanch and Shock: Bring a large pot of water to a rolling boil, drop in your trimmed water spinach for exactly 90 seconds, then immediately plunge the hot greens into a prepared ice bath to stop the cooking process before draining them thoroughly and pressing out any excess water.
- Pre-Mix the Sauce: Combine your fish sauce, oyster sauce, sugar, chicken bouillon, and a splash of water in a small bowl, stirring well until the sugar dissolves so that you don't have to scramble for ingredients while cooking over high heat.
- Flash Stir-Fry: Crank your wok or skillet over high heat with a little neutral oil, toss in your minced garlic to sizzle for just a few seconds until it becomes highly fragrant without letting it burn, then throw in the blanched, well-drained morning glory and give it a rapid, aggressive toss.
- Sauce and Finish: Pour your pre-mixed stir-fry sauce directly over the hot greens, toss everything together vigorously for 1 to 2 minutes until the vegetables are evenly coated and glistening, then finish by sliding in your sliced Fresno chilies for color before plating immediately to serve hot.
Notes
- The Blanch and Shock Secret: If you throw raw water spinach straight into a hot pan, it turns a dull, unappetizing dark brown before the stems can even soften. Blanching it in boiling water for exactly 90 seconds and plunging it straight into an ice bath locks in that vivid neon-green color and guarantees a crisp texture.
- Dry the Greens Thoroughly: After the ice bath, make sure your water spinach is drained and dried completely. Excess water will steam the greens in your wok, diluting your savory sauce and turning the crispy stems soggy.
- The Pre-Mix Sauce Rule: Mix your stir-fry sauce completely in a separate bowl before turning on your stove. Stir-frying happens fast over intense heat, and having it ready prevents your abundance of fresh garlic from burning while you scramble for bottles.