Simple Water Spinach and Garlic Stir Fry (Rau Muong Xao Toi)

• portions: 3 servings
• temps actif: 5 minutes
• temps total: 15 minutes

Ingrédients

3 lbs water spinach

2 tablespoons vegetable oil

2 tablespoons freshly minced garlic

3 tablespoons oyster sauce

2 teaspoons granulated sugar

2 teaspoons corn starch

Instructions

Before you unwrap the rubber band and plastic bag that it comes in, trim about 1 inch off the fibrous ends with a knife. One by one, hand snap the water spinach with your fingertips into 5-inch segments or smaller, depending on the size of your cooi Separate the stems from the leaves, as they require a bit more cooking, but this is entirely optional. Wash the water spinach thoroughly by soaking them in a large tub of cold water. Make sure to lift the water spinach out of the water each time to leave sand and dirt at the bottom. Repeat if necessary.

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 (about 2 tablespoons). Cover and let it steam for 2 minutes. Avoid overcooking to prevent a slimy texture and dull green color.

Uncover. Add sauce. Lightly toss water until evenly coated with oyster sauce. Serve immediately for best results.

Nutrition

• Calories: 199
• Lipides Totaux: 10
• Lipides Saturés: 1
• Cholestérol: 0
• Sodium: 1005
• Glucides Totaux: 22
• Fibres Diététiques: 10
• Sucres Totaux: 3
• Protéines: 12