Rau muống xào tỏi is water spinach fried with garlic, a familiar Vietnamese dish for main meals. It’s one of the author’s favourite dishes, eaten with boiled rice, and at a time when the author didn’t feel like eating any dish, this was the exception. Time: about 15 minutes, in 4 steps. Ingredients 1 large bunch water spinach 3 tablespoons cooking oil 1 tablespoon soy sauce Garlic, chopped Pepper, sugar, seasonings How to make rau muống xào tỏi 1. Prepare the water spinach Cut the water spinach and keep the young parts. Wash them and leave them to drain, then “cut the tops and stems aside” (as the original puts it; the exact meaning is unclear). 2. Fry the garlic Put a pan on the stove and heat the oil. When the oil is hot, add the chopped garlic and fry until fragrant. 3. Fry the water spinach Add all the water spinach to the pan and keep frying, stirring regularly. Next, add a little oil over the water spinach to make it look more delicious. Don’t cover the pan while it fries. 4. Season and serve Season with seasonings, soy sauce and pepper to suit your taste, and add some sugar, depending on taste. Keep stirring the water spinach for about 3–4 minutes. Lay it on a plate and eat it hot. Share:
