Rau Muong Xao Toi

🔥 Prep

• Rinse 300 g of water spinach thoroughly, trim the tough ends, and cut into 5 cm (2‑inch) lengths.
• Peel 3 cloves of garlic and finely mince them.
• Measure out 1 tbsp of oil and 1 tbsp of oyster sauce into small bowls for easy access.

🔥 Cook

• 1. Heat the wok or skillet over medium-high heat and add the 1 tbsp of oil, swirling to coat the surface.
• 2. Add the minced garlic and stir-fry for 15 seconds until fragrant but not browned.
• 3. Add the prepared water spinach, spreading it out in an even layer.
• 4. Stir-fry the greens for 1 minute over medium-high heat, allowing them to wilt slightly.
• 5. Drizzle the 1 tbsp of oyster sauce over the spinach and toss quickly to coat.
• 6. Continue to stir-fry for another 30 seconds until the spinach is bright‑green and just tender.
• 7. Remove the wok from heat and transfer the stir‑fried water spinach to a serving plate immediately.

🔥 Serve

• Serve hot as a side dish alongside steamed jasmine rice or grilled meat.
• Garnish with a few extra slices of fresh garlic or a sprinkle of toasted sesame seeds if desired.
• Enjoy immediately while the greens retain their crisp‑tender texture.