Rau Muống (Water Spinach) Two Ways
Rau Muống (Water Spinach) Two Ways
Ingredients
- 1 bunch water spinach, large
- 5 garlic, to 6 cloves, minced
- 1 tablespoon cooking oil, to 2 tablespoons
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon black pepper
- 1 Thai chili, sliced, optional
- 1 tablespoon water, to 2 tablespoons, optional, for soup base
- as needed salt, for seasoning
Instructions
- 1
Thoroughly wash the large bunch of water spinach. Separate the leaves from the stems. Cut the stems into shorter segments, about 2-3 inches long. Mince the garlic cloves.
⏱️ 5 min
- 2
Heat the cooking oil in a wok over medium-high heat. Add the minced garlic to the hot oil and sauté until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min
- 3
Add the water spinach stems to the wok first and stir-fry for 1-2 minutes. Then, add the water spinach leaves and continue to stir-fry.
⏱️ 3 min
- 4
Season the stir-fry with oyster sauce, fish sauce, granulated sugar, and black pepper. If desired, add sliced Thai chili. Continue to stir-fry until the water spinach is tender-crisp, about 2-3 minutes. Transfer the stir-fried water spinach to a serving bowl.
⏱️ 4 min
- 5
In a separate pot, bring water to a boil. Add some of the remaining water spinach stems to the boiling water and cook briefly until just tender, about 1 minute. Remove the cooked stems from the boiling water and place them in a small bowl. Sprinkle with a pinch of salt.
⏱️ 3 min
- 6
Season the remaining boiling water with salt, granulated sugar, and fish sauce to taste, creating a light soup broth. If using, add 1-2 tablespoons of water for the soup base. Pour the seasoned soup broth into a serving bowl.
⏱️ 3 min
- 7
Serve the stir-fried water spinach and the water spinach soup alongside each other.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Rau Muống (Water Spinach) Two Ways
- 1 bunch water spinach, large
- 5 garlic, to 6 cloves, minced
- 1 tablespoon cooking oil, to 2 tablespoons
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon black pepper
- 1 Thai chili, sliced, optional
- 1 tablespoon water, to 2 tablespoons, optional, for soup base
- as needed salt, for seasoning
Instructions
- 1
Thoroughly wash the large bunch of water spinach. Separate the leaves from the stems. Cut the stems into shorter segments, about 2-3 inches long. Mince the garlic cloves.
⏱️ 5 min - 2
Heat the cooking oil in a wok over medium-high heat. Add the minced garlic to the hot oil and sauté until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min - 3
Add the water spinach stems to the wok first and stir-fry for 1-2 minutes. Then, add the water spinach leaves and continue to stir-fry.
⏱️ 3 min - 4
Season the stir-fry with oyster sauce, fish sauce, granulated sugar, and black pepper. If desired, add sliced Thai chili. Continue to stir-fry until the water spinach is tender-crisp, about 2-3 minutes. Transfer the stir-fried water spinach to a serving bowl.
⏱️ 4 min - 5
In a separate pot, bring water to a boil. Add some of the remaining water spinach stems to the boiling water and cook briefly until just tender, about 1 minute. Remove the cooked stems from the boiling water and place them in a small bowl. Sprinkle with a pinch of salt.
⏱️ 3 min - 6
Season the remaining boiling water with salt, granulated sugar, and fish sauce to taste, creating a light soup broth. If using, add 1-2 tablespoons of water for the soup base. Pour the seasoned soup broth into a serving bowl.
⏱️ 3 min - 7
Serve the stir-fried water spinach and the water spinach soup alongside each other.
⏱️ 1 min