Rau Muong Xao Toi

Ingredients

Instructions

1. 1

   Trim off any tough stem ends from the water morning glory, then cut the stalks and leaves into 6-8 cm lengths. Wash very well and drain thoroughly so the greens stir-fry instead of steam. Slice the garlic finely. In a small bowl, mix the vegetarian oyster sauce, light soy sauce, sugar, water, and white pepper.

2. 2

   Heat a wok or large frying pan over high heat until very hot. Add the neutral oil and swirl to coat. Add the sliced garlic and stir-fry for 10-15 seconds until fragrant but not browned; burnt garlic will taste bitter.

3. 3

   Add the water morning glory all at once. Toss constantly over high heat for about 1 minute, starting with the thicker stems against the hottest part of the wok. The greens should begin to wilt but stay bright green.

4. 4

   Pour in the sauce mixture around the sides of the wok. Stir-fry for 1-2 minutes more until the stems are just tender-crisp and the leaves are glossy and fully wilted. The pan should stay hot enough that the sauce lightly coats the vegetables rather than pooling.

5. 5

   Transfer immediately to a serving plate and serve hot. This dish is best eaten right away while the stalks are still crisp and the garlic is aromatic.

Nutrition per serving

Notes

• •For the best 10-minute timing, buy pre-picked water morning glory or trim it before you start cooking anything else.
• •Use the largest pan you have and keep the heat high; overcrowding makes the greens watery.
• •If you cannot find water morning glory, ong choy or kangkung are the same vegetable under different names.
• •Serve with steamed rice and other Vietnamese home-style dishes such as braised tofu or simple soup.

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