Water spinach tossed with ginger and preserved bean curd recipe (rau muong xao chao)

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  • Cuisine: Vietnamese

Ingredients

1 tbsp vegetable oil
1 tbsp julienned ginger
1 garlic clove, finely diced
200g water spinach, torn into 5 cm lengths
1 tbsp fermented bean curd
2 tsp sugar
Pinch of salt
½ teaspoon toasted sesame seeds
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Preparation

Add oil to a wok over high heat, then add the ginger and garlic and stir fry until fragrant. Add water spinach and using a wooden spoon, work the spinach around in the wok until it starts to wilt.

Add the bean curd, sugar and salt and continue to stir fry for a further 3 minutes.

Turn out onto a plate and garnish with toasted sesame seeds.

Serve with jasmine rice.

If you enjoyed this Water spinach tossed with ginger and preserved bean curd recipe (rau muong xao chao) then browse more Vietnamese recipes, side dish recipes, quick recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

   
21 Dec 2009 11:06 AEST
Elisabeth
One of our favourites! Good for mornings, afternoons, dinners... a bowl of rice, a quick and easy rau muong sautee... delicious, easiest, fastest meal to make!!
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