Rau Muống (Stir Fried Morning Glory with Garlic)
Servings: 4 servings
Calories: 65kcal
This Vietnamese stir-fried water spinach is a quick, flavorful side dish made with tender morning glory, garlic, and a light oyster sauce glaze. It cooks in minutes and pairs well with rice, grilled meats, or noodle soups.
Print Recipe
Ingredients
- 1 pound water spinach (rau muong), washed and trimmed
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced or thinly sliced
- 2 tablespoons oyster sauce
- ½ teaspoon sugar
- Salt and pepper, to taste
- ½ tablespoon fried garlic, optional for topping
Instructions
- Prep the water spinach. Trim tough ends and discard any wilted leaves. Cut into 3–4 inch sections.
- Blanch briefly. Bring a large pot of water to a boil. Blanch the water spinach for 1–2 minutes until just tender but still vibrant. Drain well and set aside.
- Sauté the garlic. Heat oil in a large wok or skillet over medium-high heat. Add garlic and cook for about 30 seconds, just until fragrant.
- Stir-fry. Add the drained water spinach and toss for 1–2 minutes until evenly coated in the garlic oil.
- Season. Add oyster sauce and sugar. Toss for another 1–2 minutes until glossy. Season with salt and pepper to taste.
- Serve. Transfer to a plate and top with fried garlic if using. Serve immediately.
Notes
- Blanching first keeps the stems tender and the color bright while preventing excess moisture in the pan.
- Drain the water spinach well before stir-frying so the sauce doesn’t get watered down.
- This dish cooks fast. Have everything ready before you start.
- For extra heat, add a pinch of chili flakes or a drizzle of chili oil at the end.
Nutrition
Calories: 65kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 374mg | Potassium: 372mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7144IU | Vitamin C: 63mg | Calcium: 96mg | Iron: 2mg
