Garlic Water Spinach Stir-Fry — Rau Muong Xao Toi
Vietnamese chay water spinach stir-fried with whole garlic cloves and fermented bean curd over screaming-high wok heat until stems stay crunchy and leaves wilt vivid green, served over jasmine rice with a vegetarian fish sauce drizzle.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Wash water spinach, trim into 8cm lengths, split thicker stems lengthwise. Smash 16 garlic cloves with knife side, mince 60g shallot, slice 2 red chillies into rings. Rinse 200g jasmine rice until water runs clear. Mash 2 tbsp fermented bean curd with 2 tbsp soy sauce, 2 tsp mushroom seasoning, 2 tsp brown sugar, 1 tsp white pepper, and 1/4 cup warm water until smooth.
Boil
Add rice to a medium pot with 360ml cold water and 1 tsp salt. Bring to a boil over high heat 3 minutes, cover, reduce to lowest heat 12 minutes until grains turn fluffy and tender.
Saute
Heat 4 tbsp neutral oil in a wok over screaming-high heat 90 seconds until smoking. Drop garlic, shallot, and chilli 30 seconds until fragrant. Add water spinach stems, toss constantly 90 seconds, then add leaves 60 seconds until vivid green and stems stay crunchy.
Finish
Pour bean curd sauce over high heat 30 seconds, toss until leaves wilt vivid green and stems remain crunchy. Splash 2 tsp fresh lime juice over off the heat.
Plate
Mound cooked rice on plates, tip stir-fry alongside, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.