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Rau Muong Xao (Water Spinach Stir-fry)

Rau Muong Xao (Water Spinach Stir-fry) was one of my favorite vegetable dishes growing up! It’s water spinach stir-fried with lots of garlic and a simple seasoning. 

Water spinach is long and skinny compared to spinach. The leaves are tender while the stems remain crunchy even after cooking. It makes for a nice textural contrast. 

There are two ways that I like to make it. I will either blanch the spinach in boiling water first to be able to fit all of it in the pan to stir-fry. Or I will add the uncooked spinach to the pan with oil and garlic, then cover it to steam the spinach before stir-frying. For this recipe, I blanched the spinach. 

Other side dish recipes:
  1. Air-Fried Green Beans w/ Kimchi Hot Honey: Green beans in browned butter, Asian sauce, and then top it with some delicious kimchi hot honey!
  2. Vietnamese-inspired Cucumber Salad: Cucumber dressed with a tangy and spicy vinaigrette and topped with fresh herbs and roasted peanuts.
  3. Air-Fried Crispy Green Beans: Air-Fried Crispy Green Beans with Wasabi mayo!

Rau Muong Xao (Water Spinach Stir-fry)

Difficulty:BeginnerPrep time: 14 minutesCook time: 10 minutesTotal time: 24 minutesServings:4 servings


Rau Muong Xao (Water Spinach Stir-fry) is a vegetable dish that is usually water spinach stir-fried with lots of garlic and a simple seasoning. 



  1. Boil water in a pot. Blanch spinach for 10 seconds. Remove to a colander to let it drain. 
  2. Add oil and garlic to cold pan, heat pan on medium heat and sauté for about 2-3 minutes or until edges turn a little golden.
  3. Add blanched spinach and give it a stir for 30 seconds.
  4. Add seasonings to the spinach and combine well. Taste and adjust. Turn off the heat and serve the spinach with rice. 
Keywords:rau mong xao, Water spinach recipe, vietnamese side dish

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