Asian cuisine is known for its many different vegetable varieties and combinations. Water spinach is rather unknown in Germany and can best be compared to leaf spinach. Nevertheless, you should look in the Asian specialized trade whether you receive water spinach. The vegetables have a unique taste and are simply delicious. A must for every Vietnam fan. If you are in the Asia shop, you should also look out for the yellow bean sauce. German supermarkets don’t have them. But you should be lucky in the Asia shop. Otherwise Rau Muong Xao Tuong is a wonderful snack for in between. In Vietnam the water spinach is also enjoyed as breakfast, because it is full of iron and offers a healthy start to the day. Rau Muong Xao Tuong is also an excellent accompaniment to meat dishes. Even for German cuisine.
Are you looking for a fast, tasty and vegetarian dish? In this case Rau Muong Xao Tuong is the right place for you. You don’t have to take a lot of time, the dish is usually completed after 15 minutes. The practical thing is that you can prepare Rau Muong Xao Tuong on the side. For example, you are frying a juicy steak. You can also prepare Rau Muong Xao Tuong as a side dish. The dish does not require much attention and can simply be cooked. But be careful not to let Rau Muong Xao Tuong simmer on the stove for too long. Otherwise, the water spinach will become muddy and undrinkable. Our quantities, on the other hand, are intended for four people as a side dish. However, if you would like to enjoy Rau Muong Xao Tuong as a main course or breakfast, the quantity is reduced to two people. A big advantage is that you can adapt Rau Muong Xao Tuong to your needs. This means that even large quantities of Rau Muong Xao Tuong are no problem and can be prepared quickly. You can also play with the spices to make your own water spinach dish.
Rau Muong Xao Tuong
Ingredients
- 500 g water spinach
- 2 tablespoons yellow bean sauce
- 2 tablespoons oil
- 0,25 tablespoon salt
- 0,25 tablespoon pepper
- 2 spring onions
- 2 clove of garlic
Instructions
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The preparation is the be-all and end-all, so that everything can go quickly later. First turn to vegetables. Clean the spring onion and cut it into strips. The garlic is peeled and then crushed with a fork or a garlic press. Now you can turn to the water spinach. Remove the thick stems, otherwise they will taste quite knotty. Then cut the spinach into small pieces.
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Now put a wok on the stove. Add some oil and set the heat to medium to high. First the garlic goes into the wok. Fry the garlic for 30 seconds so that it can develop its aromas. Then add the spinach and the yellow bean sauce. Mix everything thoroughly and fry briefly. If you cannot find a yellow bean sauce, do not add it. You can also refine the dish with soy or fish sauce. It is best to experiment a little, because Rau Muong Xao Tuong is very flexible.
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For a good taste, season Rau Muong Xao Tuong with salt and pepper. Taste regularly. Mix everything well again and serve immediately afterwards. Be careful not to fry Rau Muong Xao Tuong too long, otherwise the spinach will become muddy. It should still have a certain bite. Of course, this always depends on how you like your vegetables. Some like their vegetables a little softer, others like it when the vegetables are still nice and crunchy.