Water spinach with garlic

Water spinach with garlic

Rau muống xáo toi

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

I usually reserve the bottom half of the water spinach stems to use in a Water spinach salad. The stems will keep in an airtight container in the refrigerator for two or three days.

Ingredients

Quantity Ingredient
800g water spinach
1 tablespoon vegetable oil
3-4 garlic cloves, thinly sliced
Classic dipping sauce, to serve

Method

  1. Bring a large saucepan of water to the boil. Thoroughly wash the spinach and discard any bruised leaves. Cut the leaves into easy-to-manage lengths.
  2. Drop the water spinach into the boiling water and blanch for 1 minute, then drain.
  3. Heat the oil in a wok over high heat. Fry half the garlic for 1 minute. Add half the water spinach and stir-fry for 1-2 minutes. Transfer to a bowl and keep warm, and repeat with the remaining garlic and water spinach.
  4. Serve immediately, with the dipping sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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