Principiante
Korean
Kimchi Jjigae (Kimchi Stew)
Fonte: Tradizionale
30 min3420 kcal
Senza latticini🌶️🌶️
Rau Muống Xào Tỏi (Water Spinach with Garlic)
The plate of greens on every Vietnamese table: hollow-stemmed water spinach thrown into a smoking wok with an unreasonable amount of garlic and out again in three minutes, still squeaking against your teeth.
Fonte
Ricetta di Vietnamese home kitchens · 🏺 Tradizionale · Everyday Vietnamese home cooking, made the same way from Hanoi to Cà Mau
Vietnamese everyday side dish — An ownerless everyday dish with no documented creator. Honest note on the source: there is no encyclopaedia article for this dish in English, and the Vietnamese-language title 'Rau muống xào tỏi' returns 404 — that was checked rather than guessed. The Vietnamese-language article on the vegetable is cited instead: it names rau muống xào tỏi as a common dish, lists the other standard preparations (luộc boiled, nộm salad with roasted peanuts, vinegar, sugar, garlic and chilli, and canh soup), and records the custom of drinking the boiling water afterwards mixed with lemon. Quantities and technique here are ordinary home practice written for this book, not attributed to anyone.
Watch it being made · 3 videos
⏱ 15 min🍽 4 porzioni🔥 110 kcal🇻🇳 Vietnam
HalalPescetarianoSenza latticiniSenza frutta a guscio
Passaggi
Trim the tough bottom ends off the water spinach and cut the rest into 8 cm lengths. Keep the thicker stems in one pile and the leaves in another. Wash and drain them very well.
💡 Wet greens steam instead of frying. Spin them dry or leave them in a colander for ten minutes — this single step decides whether you get a stir-fry or a puddle.
Heat the oil in a wok over the highest flame you have until it just starts to smoke. Add the sliced garlic and stir for 15 seconds until it is barely golden at the edges.
Throw in the stems first and toss for 45 seconds, then all the leaves at once. Keep everything moving — the pile will look absurd for about twenty seconds and then collapse to a quarter of its size.
💡 If your pan is small, cook it in two batches. A crowded wok drops in temperature and the greens stew in their own water.
Add the fish sauce, sugar and crushed garlic, toss for 30 seconds more, and take the pan off the heat while the leaves are still bright green and the stems still snap.
💡 Total time in the pan is under three minutes. Overcooked water spinach turns dark and slippery, and there is no way back from it.
Tip it onto a plate, squeeze the lime over and scatter the chilli. Serve immediately, with rice and anything else on the table.
💡 Consigli
- For a fully vegan plate, replace the fish sauce with light soy sauce and a pinch of mushroom seasoning. It is genuinely good — this is one of the easiest Vietnamese dishes to make chay.
- Vietnamese cooks also just boil it. The greens are eaten with a fish-sauce dip, and the cooking water is kept, sharpened with lime and drunk as a broth after the meal.
- No water spinach? Chinese broccoli stems or ordinary spinach with the stalks left on take the same treatment, though neither has that hollow-stem crunch.
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