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Ingredients:
Water spinach, 1 pound
Garlic, 6 cloves minced or chopped
Fish sauce, 2-3 tablespoons
Oil for frying, 2 tablespoons
Wash the water spinach and cut off about 4-5 inches of the tougher parts of the stem, leaving the skinnier parts and the leaves behind. Let dry completely.
Heat up the oil in a wok to medium high heat and sautee the garlic to release the fragrance, about a minute.
Add in the water spinach and start stirring with a pair of tongs to evenly wilt the spinach. This will take about 3 minutes or so. Season with the fish sauce to taste and then remove, getting rid of the excess liquids left behind.
20 comments:
or in Chinese: empty heart vegetables. I like to leave the leaves (no pun intended) and chop up the stalk, throw in some black beans, throw in chili peppers and stir fry that up.
Thais also eat the same EXACT dish as well, tho seasoned additionally with lemon juice.
Love rau muong prepared this way! Great step by step post on how to make this.
RavenousCouple: Cooking up Life
Yum, I love simple healthy dishes like this. Great photo!
SinoSoul, that sounds good with the black beans too! Thanks for sharing.
Ravenous Couple, thanks for stopping by and for the comment. Will visit your site soon.
lisa, thanks, sometimes the simplest and healthiest dish are the tastiest too.
Simple and easy! We also like to cook our veggies this way too, but without the addition of fish sauce, and the addition of some water.
looks good..will have to try this out...not sure if i've ever had water spinach before, let alone cooked veggies w/ fish sauce.
Spinach is our family's favourite. Normally I use blanching method to cook it. Some Chinese restaurants here use chicken stocks to braise w.spinach with century egg.
ETE, yeah I use fish sauce in everything.
HWMNBN, fish sauce is good. Very easy to do, try it.
food-4tots, with century eggs? I've never had that before, sounds interesting.
I love stir fried Rau Muong, I cook mine with soysauce and garlic. I've also seen different versions at Chinese restaurants, using fermented cubed tofus or shrimp paste as the cooking sauce. I love them all.
MyCollegeKitchen, it definitely is versatile. I guess it tastes good with everything :)
Thanks so much for the recipe!
To, you're very welcome!
Another empty check box on my "to cook" list... I love water spinach :)
btw, your kids sound like great eaters! I was terrible at their age.
James, yep we start them early and now they're tiny little things because they don't eat too much meat.
Fast, simple, easy, healthy and always delicious. Did you make a fire burn over the wok? Most of the time we did it in Thailand. Cos of heat up the oil in a wok to high heat, then when we add the water spinach...take care...it's fire burn. Just 2 minutes you get delicious and crispy stir fried water spinach.;)
Tan, no we don't do fireburn, but we do heat up the oil.
I love water spinach too...have not tried cooking with some fish sauce but will def try!
Hi, I don't know how I ended up on your blog, I was looking for crab dip recipes on foodbuzz. I'm glad I found your blog. There's alot of Vietnamese recipes that I'd love to try.
AHA! So that's what this is! First time visitor, was looking for a hot pot recipe. Last week I was visiting a friend in Alhambra and always stop by one of the Asian markets on the way home. I like to pick out a totally unfamiliar vegetable or green each time and figure out how to cook it. Picked up something that looked sort of like spinach...(no English on the signs there, which makes it more fun)...got it home and tried a piece raw and indeed, it had the texture of spinach but a much milder flavor. I was planning to saute it with oil & garlic like regular spinach but then decided to do a hotpot as I also got some shaved chicken breast that trip I needed to use up. It was great! I left a few inches of stems on them and was pleasantly surprised they cooked down perfectly. New veggie to add to the list! And two new recipes to use with it. Thanks! Great photos & instructions, I'll be subscribing.
Cheers!
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