Dinner · 15 min · vietnamese

Rau Muong Xao Toi

Dinner decisions, handled: Rau Muong Xao Toi pairs water spinach with garlic for a 15-minute Vietnamese dinner.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Water spinach
• 8 cloves Garlic
• 2 tbsp Soy sauce
• 1 tsp Mushroom seasoning
• 1/2 tsp Chili flakes
• 3 tbsp Neutral oil
• 1 Lime

Steps

1. Trim the water spinach and cut into 3-inch lengths, separating the hollow stems from the leaves. If you cannot find water spinach, regular spinach works, just skip the blanching step.
2. Blanch the stems in boiling salted water for 30 seconds, add the leaves for 15 more, then shock in ice water. This keeps everything emerald green through the stir-fry.
3. Drain very well and pat dry. Water in the wok means steaming instead of searing, and this dish lives or dies on fierce heat.
4. Heat the oil until smoking, add the sliced garlic and chili flakes, and fry about 20 seconds until golden at the edges. Brown garlic turns bitter fast, so stay at the stove.
5. Add the greens and toss hard for 90 seconds. Splash in the soy sauce and mushroom seasoning around the hot edges of the wok so it sizzles and caramelizes on contact.
6. Serve immediately with lime wedges. Stir-fried greens wait for no one; they go from vibrant to tired in minutes.

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