🇻🇳 VietnamCatalog recipe
Rau muống flash-fried with an unapologetic amount of garlic — the green on practically every Vietnamese dinner table.
For 4 servings.
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Wash the water spinach, snap it into finger-length pieces, and dry it as well as you can.
💡 Water on the leaves turns a stir-fry into a braise — dry them properly.
Heat the wok until it just smokes, then add the oil and the smashed garlic together.
The instant the garlic turns fragrant — seconds, not minutes — throw in all the greens.
💡 Garlic that browns before the greens go in will be bitter by the end.
Toss hard and constantly for about 90 seconds until the stems brighten and the leaves collapse.
Season with the soy sauce, sugar and a pinch of salt, toss twice more, and serve immediately — it waits for no one.
Water spinach grows in ponds and paddies across Vietnam and is the country's everyday vegetable, cheap enough for any table and beloved on all of them. The garlicky stir-fry is its definitive form: cooked in under a minute of real heat, stems snapping, leaves barely wilted.
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