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A classic Vietnamese side dish featuring crisp water spinach stir-fried with heaps of fragrant garlic and a savory-sweet fish sauce glaze. Ready in under 10 minutes, it's the perfect vibrant and crunchy addition to any meal.
For 4 servings
Prepare the water spinach. Wash it thoroughly under cold running water. Trim off and discard the tough, older ends of the stalks. Cut the remaining spinach into 3-4 inch long sections. Keep the thicker stems separate from the leafy tops as they will be cooked first.
In a small bowl, mix the fish sauce, sugar, and water. Stir until the sugar is dissolved. This will be your stir-fry sauce.
Heat a wok or a large skillet over high heat until it's very hot. Add the vegetable oil and swirl to coat the pan.
Add the minced garlic and sliced chili (if using). Stir-fry for about 20-30 seconds until fragrant. Be careful not to let the garlic burn.
Add the tougher stem sections of the water spinach to the wok. Stir-fry for about 1 minute until they turn bright green and are slightly tender.
Add the leafy parts of the spinach to the wok. Toss continuously for another minute until the leaves just begin to wilt.
Pour the prepared sauce mixture over the spinach. Toss everything together quickly to coat well. Let it cook for another 30 seconds. The spinach should be tender-crisp, not mushy.
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A classic Vietnamese side dish featuring crisp water spinach stir-fried with heaps of fragrant garlic and a savory-sweet fish sauce glaze. Ready in under 10 minutes, it's the perfect vibrant and crunchy addition to any meal.
This vietnamese recipe takes 15 minutes to prepare and yields 4 servings. At 117.52 calories per serving with 4.43g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Immediately transfer the stir-fried water spinach to a serving plate. Serve hot as a side dish with steamed rice.
Substitute fish sauce with vegetarian stir-fry sauce or light soy sauce.
Add 200g of thinly sliced flank steak to the wok after the garlic and before the spinach stems.
