Rau muong xao garlic stir-fried water spinach

rau_muong_xao_garlic_stir-fried_water_spinach

Vietnamese cuisine is a combination of traditional and modern culinary techniques with unique flavors and aromas that are sure to tantalize your taste buds. One of the most loved dishes in Vietnam is Rau muong xao, which is a stir-fried water spinach dish that is often served as a side dish or a main course.

Water spinach, also known as morning glory or kangkong, is a leafy green vegetable that is commonly found in Southeast Asian cuisine. This highly nutritious vegetable is loaded with vitamins, minerals, and antioxidants that can help improve your overall health.

In Vietnam, Rau muong xao is a popular dish that can be found in almost every restaurant and is also commonly cooked at home. The dish is made using fresh water spinach, garlic, and a few other basic ingredients that are readily available in any kitchen.

The recipe for Rau muong xao is simple, easy to follow, and can be prepared in no time. The key ingredient that gives this dish its unique flavor is garlic. The combination of garlic and water spinach results in a delicious and flavorful dish that is sure to satisfy your taste buds.

To prepare Rau muong xao, you will need fresh water spinach, garlic, vegetable oil, salt, sugar, and oyster sauce. The first step is to clean the water spinach and remove any unwanted parts such as the stems and yellow leaves. The water spinach is then cut into 2-3 inch pieces.

Next, the garlic is chopped finely and set aside. Heat a wok or a large frying pan over medium-high heat and add the vegetable oil. Once the oil is hot, add the chopped garlic and sauté for about 30 seconds until fragrant.

Add the water spinach to the wok and toss quickly to mix the garlic and the water spinach. Sprinkle salt and sugar over the mixture and continue to stir-fry until the water spinach is wilted and has turned bright green.

Finally, add the oyster sauce to the wok and mix well. Continue to stir-fry for another 30 seconds, ensuring that the water spinach is coated evenly with the sauce.

Rau muong xao can be served hot as a side dish to accompany any Vietnamese main course, such as Pho or Banh Mi. The dish is also a great addition to any vegetarian meal and can be served with steamed rice or noodles.

In conclusion, Rau muong xao is a delicious and nutritious dish that is easy to prepare and can be enjoyed by everyone. The combination of garlic and water spinach results in a flavorful and wholesome meal that is perfect for any occasion. Give this recipe a try today and experience the unique taste of Vietnamese cuisine.

Ingredients:

  • 1 bunch of water spinach (rau muống), washed and cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 1 small shallot, sliced
  • 1 tablespoon vegetable oil
  • 1 teaspoon fish sauce
  • 1/4 teaspoon sugar
  • Salt and pepper to taste

Instructions:

  1. In a large wok or skillet, heat up the vegetable oil over medium-high heat.

  2. Add the garlic and shallots and stir-fry for 30 seconds until fragrant.

  3. Add the water spinach and stir-fry for 1-2 minutes until wilted.

  4. Add the fish sauce, sugar, salt, and pepper, and continue to stir-fry for another minute until the spinach is tender.

  5. Serve hot as a side dish to your favorite Vietnamese meal. Enjoy!