Rau Muống (Stir Fried Morning Glory with Garlic)
User Reviews
5
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Prep Time
5 mins
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Cook Time
8 mins
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Total Time
13 mins
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Servings
4 servings
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Calories
65 kcal
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Course
Side Dish
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Cuisine
Vietnamese
Rau Muống (Stir Fried Morning Glory with Garlic)
Description
This Vietnamese stir fried water spinach uses fresh morning glory trimmed and cut into bite-sized pieces. The stems are blanched briefly in boiling water to soften slightly while maintaining a crisp texture. After draining, the greens are stir-fried with garlic until fragrant and coated evenly with oyster sauce and sugar to balance savory and sweet notes. Quick cooking retains the bright green color and fresh taste.
The result is a crunchy yet tender vegetable dish with a garlicky sauce that complements rice or other main dishes. Seasoning with salt and black pepper is optional for added personal taste. The method emphasizes brief, high heat cooking to avoid overcooking the delicate vegetable leaves.
Serving the dish garnished with fried garlic can add texture and deepen the garlic flavor. This preparation highlights the crisp, juicy character of morning glory and is a common way to enjoy this leafy green in many Southeast Asian meals.
Ingredients
- 1 pound water spinach aka morning glory (rau muống
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced or sliced
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- salt to taste, optional
- black pepper to taste, optional
- ½ tablespoon fried garlic optional for serving
Instructions
- Prepare the water spinach. Trim the tough ends of the stems and discard any wilted leaves. Cut the water spinach into manageable, bite sized pieces by breaking the stems.
- Blanch the water spinach. Bring a pot of water to a boil. Blanch the cut water spinach in the boiling water for about 2 minutes or until the stems become slightly tender but still crisp. Drain thoroughly and set aside.
- Stir-Fry. Heat the cooking oil in a wok or a large skillet over medium-high heat. Add the garlic and sauté until fragrant, being careful not to burn it. Add the blanched water spinach to the wok, stirring constantly for 1-2 minutes until the water spinach is evenly coated with the garlic-infused oil.
- Infuse with flavor. Stir in oyster sauce and sugar over the mixture and continue to stir-fry for an additional 1-2 minutes until the water spinach is tender yet still vibrant green.
- Taste test. Taste the dish and adjust the seasoning if necessary, adding salt and pepper according to your preference.
- Serve. Transfer it to a serving dish. Serve alongside your favorite main course.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Calories | 65kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Sodium | 374mg | 16% |
| Potassium | 372mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 7144IU | 143% |
| Vitamin C | 63mg | 70% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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