Rau Muong Xao Toi

Name: Rau Muong Xao Toi
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: other
Ingredients: 500 g water spinach (tender stalks and leaves, washed, cut into 3-inch sections); 8 pcs garlic (cloves, minced); 2 tbsp vegetable oil; 1.5 tbsp fish sauce; 1 tsp sugar; 2 tbsp water (for stir-frying); 1 pinch black pepper (freshly cracked white pepper preferred); 1 pinch salt

RATING

4.6/5(87)

TASTE SCORE

8/10

Tender water spinach stems and leaves, quickly stir-fried over high heat with fragrant garlic. This iconic Vietnamese side dish comes together in minutes and delivers a wonderful contrast between crunchy hollow stems and silky greens. A splash of fish sauce and a hint of white pepper round out the flavors, making it a perfect companion to steamed rice and grilled meats.

PREP

10m

COOK

SERVES

1 CUP

108 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gwater spinach · tender stalks and leaves, washed, cut into 3-inch sections8 pcsgarlic · cloves, minced2 tbspvegetable oil1.5 tbspfish sauce1 tspsugar2 tbspwater · for stir-frying1 pinchblack pepper · freshly cracked white pepper preferred1 pinchsalt

NUTRITION · PER SERVING

108

CALORIES · 1 CUP

Protein4g · 15%

Carbs7g · 26%

Fat7g · 58%

Fiber3g

Sugar2g

Saturated fat1g

Cholesterol0mg

Sodium709mg

Potassium434mg

Phosphorus68mg

How we calculate →

METHOD · 7 STEPS

prep
Prep the water spinach.
1.Discard any tough, thick bottom stems (about 2 inches) from the water spinach.
2.Wash thoroughly in cold water and drain well.
3.Cut the stalks and leaves into 3-inch sections, keeping stalks and leaves separated.
TIPThe stalks need a little more cooking time than the leaves. Keeping them separate ensures everything cooks perfectly.
prep
Prep the garlic.
Peel 8 cloves of garlic and mince finely. Set aside.
prep
Mix the sauce.
In a small bowl, combine fish sauce, sugar, salt, and water. Stir until sugar and salt dissolve.
fry
Stir-fry the garlic.
1.Heat vegetable oil in a wok over high heat until shimmering.
2.Add minced garlic and stir-fry until fragrant and light golden, about 20 seconds.
TIPKeep the garlic moving — it burns fast over high heat.
fry · ~1 min
Stir-fry the water spinach stalks.
1.Add the water spinach stalks to the wok first.
2.Toss vigorously for 30-45 seconds until they begin to soften.
fry · ~2 min
Add the leaves and sauce.
1.Add the water spinach leaves to the wok.
2.Pour the sauce mixture over the greens.
3.Toss everything together with the slotted spoon for 1-2 minutes until leaves are just wilted and stalks are tender-crisp.
TIPDon't overcook — the leaves should still be vibrant green and the stems should have a slight crunch.
garnish
Finish and serve.
Transfer to a serving plate, crack black pepper over the top, and serve immediately with steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Choose water spinach with slender, tender stems—thick ones are often fibrous and woody.
2
After washing, shake the water spinach well or spin it dry so the wok stays hot and the dish doesn't steam.
3
Have all ingredients prepped and within arm's reach; the entire stir-fry takes under 3 minutes.
4
Use a well-seasoned wok or a heavy skillet to maintain high heat for that smoky wok hei flavor.
5
If you can't find white pepper, use freshly cracked black pepper for a sharper, aromatic finish.
6
Serve immediately—water spinach continues to cook and will turn limp and soggy as it sits.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian/vegan

Vegetarian/vegan

Replace fish sauce with 1.5 tablespoons of soy sauce or tamari and add a splash of mushroom seasoning or a pinch of MSG. This keeps the savory depth without any animal products.

spicy

Spicy

Add 1-2 thinly sliced bird's eye chilies (or red chili flakes) along with the garlic for a bright, lingering heat that complements the slightly bitter water spinach.

with shallots