🇻🇳 Vietnam · Food
Rau Muong Xao Toi
By eatmundo · August 4, 2026
🇻🇳 VNA classic, simple, and beloved side dish featuring crisp water spinach stir-fried with fragrant garlic. It is the perfect accompaniment to any Vietnamese family-style meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Wash 500g of water spinach thoroughly and trim off the tough bottom ends, cutting into 10cm lengths.
- 2
Bring a large pot of water to a boil with 0.5 tsp of salt and blanch the spinach for 30 seconds.
- 3
Immediately transfer the spinach to an ice water bath to stop the cooking and preserve the vibrant green color.
- 4
Heat 2 tbsp of vegetable oil in a large wok over high heat.
- 5
Add 6 cloves of minced garlic and stir-fry for 15 seconds until golden and aromatic, without letting it brown too much.
- 6
Add the drained spinach to the wok, tossing vigorously with the garlic.
- 7
Stir in 2 tbsp of oyster sauce, 1 tbsp of soy sauce, and 1 tsp of sugar; toss for another 30 seconds until well coated.
- 8
Remove from heat immediately and serve on a platter to keep the leaves crisp.
Frequently Asked Questions
Can I use regular spinach?+
Regular spinach is too soft; use water spinach (morning glory) for the correct crunchy texture.
Why blanch before stir-frying?+
It ensures the leaves are cooked through quickly so they don't get soggy during the stir-fry.
How do I prevent the garlic from burning?+
Use medium-high heat for the garlic and ensure you are ready to add the greens immediately.
Is this vegan-friendly?+
Use a mushroom-based vegetarian oyster sauce to keep the dish entirely plant-based.
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