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:
- 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!
- Vietnamese-inspired Cucumber Salad: Cucumber dressed with a tangy and spicy vinaigrette and topped with fresh herbs and roasted peanuts.
- Air-Fried Crispy Green Beans: Air-Fried Crispy Green Beans with Wasabi mayo!
Rau Muong Xao (Water Spinach Stir-fry)
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.
- Boil water in a pot. Blanch spinach for 10 seconds. Remove to a colander to let it drain.
- 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.
- Add blanched spinach and give it a stir for 30 seconds.
- Add seasonings to the spinach and combine well. Taste and adjust. Turn off the heat and serve the spinach with rice.