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Rau Muống (Stir Fried Morning Glory with Garlic)
This Vietnamese stir-fried water spinach is a quick, flavorful side dish made with tender morning glory, garlic, and a light oyster sauce glaze. It cooks in minutes and pairs well with rice, grilled meats, or noodle soups.
5 min
Prep
4
Servings
8 min
Cook
SourceScale Recipe
Original recipe makes 4 servings.
Ingredients
Scaled to 4 servings
Instructions
Keeps your screen on and lets you check off steps as you go.
- 1
Prep the water spinach. Trim tough ends and discard any wilted leaves. Cut into 3–4 inch sections.
- 2
Blanch briefly. Bring a large pot of water to a boil. Blanch the water spinach for 1–2 minutes until just tender but still vibrant. Drain well and set aside.
- 3
Sauté the garlic. Heat oil in a large wok or skillet over medium-high heat. Add garlic and cook for about 30 seconds, just until fragrant.
- 4
Stir-fry. Add the drained water spinach and toss for 1–2 minutes until evenly coated in the garlic oil.
- 5
Season. Add oyster sauce and sugar. Toss for another 1–2 minutes until glossy. Season with salt and pepper to taste.
- 6
Serve. Transfer to a plate and top with fried garlic if using. Serve immediately.
Shared By
huyaroo
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