Jn Stir-fried Morning glory (Rau Muong)/Chinese water spinach
Morning glory or Chinese water spinach with garlic and beancurd. Here’s a quick tip to preserve the tasty crunchiness of the stems. First make sure your pan is on high heat. Add your stems first since they will require more time to cook…after a few minutes add in your leaves and the young stems.From this point they only need another minute to cook. Remove from heat and cover. There’s enough heat in the pan to finish cooking.
Note: there is barely any water in the pan.
Happy Eating!
Love,
jn
Stir Fried Water Spinach with Garlic (Rau Muống Xào Tỏi)
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Stir Fried Water Spinach with Garlic
(Rau Muống Xào Tỏi)
Serves 3
Ingredients
3 lbs water spinach (rau muong/on choy)
2 tablespoons vegetable oil
2 tablespoons minced garlic
3 tablespoons oyster sauce
2 teaspoons granulated sugar
2 teaspoons cornstarch
Instructions
Separate water spinach leaves and stems, as they differ in cooking times. Cut stems to 4-inch segments.
In a small bowl, mix together oyster sauce, sugar, and cornstarch. Set aside.
In a large skillet with a lid, heat oil on medium high. Add garlic and pan fry until fragrant (about 5 Seconds). Add water spinach stems and pan fry for about 30 Seconds. Add water spinach leaves and a splash of water. Cover and let it steam for 2 minutes.
Uncover. Add sauce. Lightly toss water until evenly coated with oyster sauce. Serve immediately for best results.
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