Rau Muong Xao Toi(Vietnamese Morning Glory Stir Fry)

Crisp, garlicky, and fresh Vietnamese vegetable side dish in under 15 minutes! Rau muong xao toi, or Vietnamese morning glory stir fry with garlic, will satisfy even the pickiest vegetable eaters.

Course Side Dish

Cuisine Vietnamese

Keyword rau muong, stir fried morning glory, stir fried water spinach, Vietnamese water spinach

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 39kcal

Author Megan

Equipment

Ingredients

1 lb rau muong or morning glory or water spinach, washed and cut into 4-inch pieces
8 cloves garlic smashed and roughly chopped
1 tablespoon oyster sauce
1 tablespoon fish sauce
2 teaspoons chicken bouillon powder
½ teaspoon sugar

Garnish

1 tablespoon Fried garlic pieces optional, see Note 1

Instructions

Prep. Remove any wilted leaves or stems. Then wash the leaves by soaking them in water. Lastly, slice into 4- to 5-inch pieces.
Blanch. Boil a pot of salted water over high heat. Then blanch the morning glory for 20 seconds. Remove and shock in ice water, and gently squeeze out all the excess water
Saute. In a wok or large pan, heat one tablespoon of oil over medium-high heat. Add the roughly chopped garlic and saute for 30 seconds. Then add the morning glory, oyster sauce, fish sauce, chicken bouillon powder, and sugar, and toss until just combined, about 30 seconds to 1 minute.
Serve. Garnish the morning glory stir-fry with fried garlic pieces, serve with rice, and enjoy!

Video

Notes

How to make fried garlic. Heat the oil and garlic together on medium heat until lightly golden brown. About 3-4 minutes. Then strain through a mesh strainer and lay the garlic on a paper towel to soak up any excess oil.

See the Expert Tips section for more guidance.

Nutrition