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How To make Fried Spinach(Rau Muong Xao)
6 ounces Rump steak
1 each Medium onion
1 teaspoon Black pepper
1 1/2 tablespoons Fish sauce (nuoc mam)
1 tablespoon Cornstarch
1 each Fresh spinach
1 each Large tomato
1 each Clove of garlic
3 tablespoons Oil
Trim any fat from steak. Sliced thinly. Chop onion finely and combine with meat, 1/2 teaspoon pepper, 1/2 tablespoon fish sauce and cornstarch. Rinse spinach and cut each leaf into 3 pieces. Slice tomato into thin wedges and crush garlic. Heat 1 1/2 tablespoons of oil in a frying pan. Add remaining garlic and stir fry until fragrant. Add spinach and stir fry for 3 minutes. Add remaining fish sauce and tomato. Stir fry 2 minutes, then remove to a heated serving platter. Heat remaining oil in frying pan. Add meat and stir fry for 5 minutes. Add 2 tablespoons waterif meat sticks to pan. Remove meat from pan and sprinkle over spinach. Sprinkle with pepper and serve.
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Why I chose Rau Muống Xào Tỏi ft. my dad
Simple, Quick & Delicious Thai Stir Fry Water Spinach Recipe
Thai Stir Fry Water Spinach is crunchy, with an aromatic fragrance of the fish sauce and is very delicious. It can darken very quickly, but not if you follow this method of cooking. Enjoy! Ingredients & Utensils ↓
Thai Stir Fry Water Spinach Recipe
Ingredients:
450g kangkung:
5 cloves of garlic:
6 pieces of red bird’s eye chilli:
2 tbsp of fish sauce:
1/2 tbsp of sugar
2 tbsp of cooking oil:
Utensils:
granite pan:
silicone turner:
Served with:
rice:
sambal / shrimp paste with chillli:
hard boiled eggs:
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#HomeCookingWithSomjit
Stir Fry Water Spinach with Garlic// RAU MUỐNG XÀO TỎI #asiancuisine #cooking
Stir Fry Water Spinach with Garlic// RAU MUỐNG XÀO TỎI
Ingredients:
2 lbs water spinach
3 cloves of garlic, minced
5 cloves of garlic, crushed
For the Sauce Base:
100ml water
1 teaspoon oyster sauce
2 teaspoons fish sauce
For Cooking:
Neutral oil, as needed
Kosher salt, to taste
Black pepper, to taste
For Blanching:
6 quarts of water
1/2 cup table salt
Optional Garnish:
Fried garlic
Instructions:
1. Begin by washing and cleaning the water spinach. Trim and discard the bottom 2 inches of the stems.
2. Separate the leaves from the stems.
3. In a small bowl, combine the ingredients for the sauce base and set it aside.
4. Bring a large pot of water to a rolling boil. Add the table salt and blanch the water spinach. The stems should only be blanched for 10-15 seconds, while the tops just need a quick dunk. Overcooking can cause the water spinach to darken and turn an olive green color.
5. Once blanched, transfer the water spinach to an ice bath to stop the cooking process.
6. Use a salad spinner to remove any excess water from the stems. For the leaves, ball them up in your hands and wring out any excess water.
7. Heat a heavy-bottomed pan over medium-low heat. Add enough oil to cover the bottom of the pan. Fry the crushed garlic until it turns a light blonde color.
8. Remove the crushed garlic and any garlic particles that broke off. Increase the heat to high. When the oil is hot, add the minced garlic, followed by the stems, leaves, sauce base, and the previously cooked crushed garlic. Give it a quick mix to warm through, and then season with salt and black pepper to taste.
9. Optional: Garnish your stir-fried water spinach with fried garlic for added flavor and texture.
VIETNAMESE WATER SPINACH STIR FRY WITH GARLIC - RAU MUONG XAO TOI
Rau Muong Xao (Stir-Fried Water Spinach)
Rau Muong Xao (Stir-Fried Water Spinach) - How Food is Made by Thi Thi | Vegetable Stir Fry
My old titles:
Stir-Fried Morning Glory
Water Spinach Stir Fry - CACH LAM RAU MUONG XAO - How to make stir-fried vegetable (water spinach)
It is known as
water spinach, river spinach, water morning glory, water convolvulus,
You may wonder how is it grown, then go to the following link for details.
Container Vegetables: How to Plant Water Spinach -
phak bung in Thai and Laotian
ong choy in Cantonese
kongxincai in Mandarin Chinese
rau muống in Vietnamese
kangkong in Tagalog
trokuon in Khmer
kolmou xak in Assamese
kalmi shak in Bengali
kangkung in Indonesian, Malay and Sinhalese
hayoyo in Ghana
more ambiguous names Chinese spinach, Chinese Watercress, Chinese convolvulus, swamp cabbage or kangkong in Southeast Asia
Stir Fried Water Spinach with Garlic (Rau Muống Xào Tỏi)
More recipes at
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.
#raumuong #waterspinach #stirfry #recipe #easyrecipes #sidedish #vegetable #onchoy #healthyrecipes