Rau Muong Xao Toi (Garlic Stir-Fried Water Spinach)

Vietnamese · 15 min · vegetarian, vegan, dairy-free, keto, low-carb

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Ingredients

• 1.5 lb water spinach (rau muong)
• 6 cloves garlic, sliced
• 1 tbsp soy sauce
• 1 tbsp vegetarian oyster sauce
• 1 tsp sugar
• 2 tbsp neutral oil
• 1/2 tsp salt

Method

1. Trim tough ends from the water spinach and cut into 3-inch lengths; wash and drain well.
2. Heat oil in a wok over high heat until shimmering.
3. Add the garlic and stir 20 seconds until fragrant but not browned.
4. Add the water spinach and stir-fry 3-4 minutes until just wilted but still bright and crisp.
5. Add soy sauce, vegetarian oyster sauce, sugar, and salt and toss 1 minute.
6. Serve immediately with rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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