Rau Muống Xào Tỏi (Garlic Water Spinach)

Garlic water spinach is a quick Vietnamese vegetable side made with crisp-tender water spinach, plenty of garlic, and a light savory sauce. It cooks in under 15 minutes and is one of the easiest ways to add a green vegetable to a rice, noodle, or grilled meat dinner.

I grew up eating water spinach often, usually with rice and whatever main dish we were having that night. I still make it the same way when I want a simple vegetable on the side.

Water spinach has hollow stems that stay slightly crisp after cooking and tender leaves that wilt quickly. A short blanch helps the stems cook evenly and keeps the greens bright before they’re tossed with garlic and sauce.

What Is Water Spinach?

Water spinach is a leafy green vegetable with hollow stems and tender leaves. At Asian grocery stores, you may also see it labeled as morning glory or water spinach.

It has a mild flavor and a slightly crisp texture, so it works especially well in quick stir-fries.

A Few Things to Know Before Cooking

Choose bunches with bright green leaves and firm stems. Trim off any tough or woody ends before cooking.

Garlic is the main flavor here, so I use a good amount. You can mince it or slice it thinly depending on the texture you prefer.

Oyster sauce adds a little savory flavor and helps coat the greens, while a small amount of sugar balances everything out.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

How to Make Garlic Water Spinach

Start by trimming off any tough ends, then cut the water spinach into shorter pieces so it’s easier to cook and eat.

Bring a pot of water to a boil and blanch the greens briefly. You’re not trying to fully cook them here. The stems should soften slightly while still keeping some crunch.

Drain them really well before moving on. Any extra water left on the greens can thin out the sauce once they go into the pan.

Heat the oil in a large skillet or wok and add the garlic. Cook it just until fragrant so it doesn’t have time to burn.

Add the drained water spinach and toss everything together quickly. The leaves will wilt almost immediately, while the stems should stay a little crisp.

Finish with the oyster sauce and sugar and toss until the greens look glossy and evenly coated. Once everything is hot, take it off the heat so the vegetables don’t overcook.

What to Serve With Garlic Water Spinach

This is the kind of vegetable side that works with almost any Vietnamese dinner.

It goes especially well with Vietnamese Braised Pork and Eggs (Thit Kho) and rice, or alongside grilled dishes like Vietnamese Grilled Pork.

You can also serve it with noodle soups such as Vietnamese Crab Noodle Soup (Bun Rieu) or Vietnamese Beef Pho (Pho Tai) when you want something fresh and green on the side.

Storing and Reheating

Water spinach is best served right after cooking while the stems still have some crunch.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently in a skillet over medium heat just until warmed through. Try not to cook it much longer or the stems and leaves can become too soft.

If you make this Garlic Water Spinach, I’d love to hear how it turned out! Leave a comment and rating below.

RECIPE