Garlicky Wok-Tossed Water Spinach with Fish Sauce

Rau Muong Xao Toi (Vietnamese Garlic Water Spinach)

Quick Recipe Version (TL;DR)

• Yield: 4 side servings
• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Total Time: 18 minutes

Quick Ingredients

• 1 lb (450 g) water spinach (rau muong), stems and leaves separated, cut into 3-inch pieces
• 8 large garlic cloves (about 30 g), thinly sliced
• 2 tbsp neutral oil (peanut, canola, or rice bran)
• 1 1/2 tbsp fish sauce
• 2 tbsp water
• 1/2 tsp sugar
• 1/8 tsp ground white pepper
• 1 small red Thai chili, thinly sliced (optional)
• Lime wedges, for serving (optional)

Do This

• 1. Wash water spinach thoroughly; separate leaves from stems and dry very well.
• 2. Stir together fish sauce, water, sugar, and white pepper; set by the stove.
• 3. Heat a dry wok on high 2–3 minutes until lightly smoking (~450–500°F surface temp).
• 4. Add oil; sauté garlic (and chili) 10–15 seconds until fragrant but not browned.
• 5. Add stems; stir-fry 45–60 seconds until glossy and bright.
• 6. Add leaves; pour sauce around the pan’s sides; toss 60–90 seconds until just wilted.
• 7. Plate immediately; squeeze lime if desired. Serve hot and crisp-tender.

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Why You’ll Love This Recipe

• Restaurant-style results at home in under 20 minutes.
• Crisp-tender greens with a glossy, garlicky, fish-sauce sheen.
• Minimal ingredients, huge flavor, and very budget-friendly.
• Works with a wok or any large, heavy skillet.

Grocery List

• Produce: Water spinach (rau muong), garlic, red Thai chili (optional), limes (optional)
• Dairy: None
• Pantry: Neutral oil, fish sauce, sugar, ground white pepper

Full Ingredients

For the Stir-Fry

• 1 lb (450 g) water spinach (rau muong), trimmed, stems and leaves separated, cut into 3-inch (7–8 cm) pieces; halve thick stems lengthwise
• 8 large garlic cloves (about 30 g), thinly sliced
• 1 small red Thai bird’s-eye chili, thinly sliced (optional, to taste)
• 2 tbsp neutral, high-heat oil (peanut, canola, or rice bran)

For the Sauce

• 1 1/2 tbsp fish sauce
• 2 tbsp water
• 1/2 tsp sugar
• 1/8 tsp ground white pepper

Optional To Serve

• Lime wedges
• Extra fish sauce or nuoc cham on the side, to taste

Step-by-Step Instructions

Step 1: Prep and wash the greens

Rinse the water spinach thoroughly in several changes of cold water to remove grit. Separate the leaves from the stems. Cut stems and leaves into 3-inch (7–8 cm) pieces, halving any thick stems lengthwise for even cooking. Spin or pat very dry; moisture causes sputtering and steaming instead of searing.

Step 2: Mix the sauce and set up the station

In a small bowl, stir together the fish sauce, water, sugar, and white pepper until the sugar dissolves. Place this bowl, your garlic, chili, oil, and a large serving plate next to the stove. This dish cooks fast—mise en place is key.

Step 3: Heat the wok until smoking

Place a dry wok (or 12-inch heavy skillet) over high heat for 2–3 minutes until a faint wisp of smoke appears. You’re aiming for a very hot surface, approximately 450–500°F. Turn on your vent or open a window.

Step 4: Bloom the aromatics

Add the oil, swirl to coat, then immediately add the sliced garlic and optional chili. Stir-fry for 10–15 seconds until fragrant and just turning pale gold at the edges—don’t let the garlic brown. If it colors too quickly, briefly lift the wok off the heat.

Step 5: Stir-fry stems first

Add the water spinach stems and toss vigorously for 45–60 seconds until glossy and bright green with a slight snap. Keep the ingredients moving for even heat and to prevent scorching.

Step 6: Add leaves, sauce, and finish

Add the leaves, then immediately pour the sauce around the inner sides of the hot wok (this helps it vaporize and coat the greens). Toss and fold for 60–90 seconds until the leaves just wilt and everything is vivid green and crisp-tender. Remove from heat at once. Transfer to a warm plate and serve immediately with lime wedges on the side.

Pro Tips

• Dry greens sear better: water on the leaves will steam them and mute the wok-seared flavor.
• Heat the wok before adding oil to reduce sticking and help the garlic bloom without burning.
• Cook in batches if doubling; overcrowding lowers heat and leads to soggy greens.
• Stems before leaves: stems need a head start; leaves cook in under a minute.
• Pour sauce around the wok’s sides to vaporize quickly and coat evenly—classic wok technique.

Variations

• Vegan: Replace fish sauce with 1 1/2 tbsp vegan fish sauce or 1 tbsp light soy sauce + 1 tsp vegetarian “oyster” (mushroom) sauce.
• Spicy chili-garlic: Add 1–2 tsp sambal oelek or chili crisp with the garlic for deeper heat.
• Oyster-style glaze: Add 1 tbsp oyster sauce; reduce fish sauce to 1 tbsp and increase water to 3 tbsp for a slightly thicker, glossy finish.

Storage & Make-Ahead

Best served immediately for peak crisp-tender texture. You can prep up to 12 hours ahead by trimming, washing, and drying the water spinach; store stems and leaves separately in airtight containers lined with paper towels. Leftovers keep 1 day in the refrigerator. Reheat in a very hot dry wok with a few drops of water for 30–45 seconds, just until warmed; avoid overcooking. Not recommended for freezing.

Nutrition (per serving)

Approximate: 85 calories; 7 g fat; 4 g carbohydrates; 2 g fiber; 3 g protein; 600–700 mg sodium. Values will vary based on fish sauce brand and exact oil amount.