Garlic Water Spinach Stir-Fry
A quick and flavorful Vietnamese rau muong xao toi featuring water spinach tossed in a screaming-hot wok with plenty of garlic and fermented tofu for depth. Ready in under 10 minutes.
Ingredients
- 2 lbs water spinach (rau muong or morning glory), cut into 3-in lengths
- 8 cloves garlic cloves, thinly sliced
- 2 cubes white fermented tofu (chua chao) or 1 tbsp soy sauce
- 3 tbsp neutral oil (vegetable or canola)
- 1/2 tsp salt
- 1/2 tsp granulated sugar
Instructions
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1
Wash and dry 2 lbs cut into 3-in lengths water spinach (rau muong or morning glory) thoroughly, keeping stems and leaves separate. Mash 2 cubes white fermented tofu (chua chao) or 1 tbsp soy sauce in a small bowl with a splash of water to form a loose paste.
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2
Heat a wok over the highest heat setting until it just begins to smoke. Add 3 tbsp neutral oil (vegetable or canola) and immediately add 8 cloves thinly sliced garlic cloves. Stir-fry for 20-30 seconds until golden and fragrant.
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3
Add the water spinach (rau muong or morning glory) stems first, tossing vigorously for 30 seconds. Then add the leaves and 2 cubes white fermented tofu (chua chao) or 1 tbsp soy sauce paste.
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4
Season with 1/2 tsp salt and 1/2 tsp granulated sugar. Stir-fry over high heat for 2-3 minutes, tossing continuously, until the spinach is just wilted but still bright green and the stems retain a slight crunch.
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5
Transfer immediately to a serving plate and serve hot with steamed rice.