Rau Muong Xao Toi (Water Spinach Stir-Fry)
A lightning-fast Vietnamese stir-fry of tender water spinach tossed with fragrant garlic and savory sauces until glossy and bright. It’s a smoky, garlicky side that transforms a humble bunch of greens into an addictive plate.
1 lb water spinach, trimmed and cut into 2-inch pieces
2 tbsp vegetable oil
6 clove garlic, thinly sliced
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp sugar
2 tbsp water
1 pinch black pepper
1 red chili, thinly sliced (optional)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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