Rau Muong Xao Toi (Garlic Stir-Fried Water Spinach)
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Vietnamese · 15 min · vegetarian, vegan, dairy-free, keto, low-carb
162 cal
6g protein
12g carbs
10g fat
per serving · estimated
Ingredients
- 1 lb water spinach (rau muong)
- 4 cloves garlic, sliced
- 3/4 tbsp soy sauce
- 3/4 tbsp vegetarian oyster sauce
- 3/4 tsp sugar
- 1 1/4 tbsp neutral oil
- 1/4 tsp salt
Method (tap to check — screen stays awake)
- Trim tough ends from the water spinach and cut into 3-inch lengths; wash and drain well.
- Heat oil in a wok over high heat until shimmering.
- Add the garlic and stir 20 seconds until fragrant but not browned.
- Add the water spinach and stir-fry 3-4 minutes until just wilted but still bright and crisp.
- Add soy sauce, vegetarian oyster sauce, sugar, and salt and toss 1 minute.
- Serve immediately with rice.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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