Rau Muống Xào Tỏi

Method

1. 1

   Prepare the greens

   Rinse the water spinach in cool water, drain and dry thoroughly; trim tough ends, separate leaves from stems, then cut both into 8 cm lengths, discarding any woody stems.

2. 2

   Mix the seasoning

   Stir the fish sauce, soy sauce, sugar and water in a small bowl for about 30 seconds, until the sugar dissolves.

3. 3

   Heat the pan

   Heat a wok or large frying pan over high heat for 2 minutes, until very hot; add the oil and swirl to coat.

4. 4

   Cook the stems

   Add the stems in a single uncrowded layer and stir-fry over high heat for 1 to 2 minutes, tossing, until glossy and beginning to soften; cook in batches if needed.

5. 5

   Add the garlic

   Add the garlic and stir-fry over high heat for 15 to 20 seconds, tossing constantly, until fragrant but not browned.

6. 6

   Wilt the leaves

   Add the leaves and stir-fry over high heat for 30 to 60 seconds, until wilted and bright green; cook in batches if needed and transfer each cooked batch to a warm bowl.

7. 7

   Season and finish

   Return any batches to the pan, pour in the seasoning and toss over high heat for 20 to 30 seconds, until evenly coated and the thickest stems are tender but still crisp; serve immediately.

Tips

• Dry the greens well after rinsing so they fry rather than steam.
• Use a wok or pan large enough to keep the greens moving. If it is too small, cook manageable batches through the same sequence, using fresh oil as needed; combine them all in the pan before adding the seasoning.
• Judge doneness by the thickest stems: they should be tender but still crisp. Timings vary with pan size and heat.
• Taste before adding extra fish sauce, as saltiness varies. Have the sauce ready before heating the pan.

Swaps

• Use another neutral oil in place of vegetable oil.
• Use tamari instead of light soy sauce in the same quantity; taste before adding extra fish sauce.
• Adjust the garlic to taste, keeping it sliced and adding it briefly before the leaves.

Storing

Refrigerate leftovers in a covered container for up to 2 days. Reheat briefly in a hot pan until steaming; the greens will soften.