Rau Muong Xao Toi

Nutrition · per serving

Steps

1. 1

   Trim off any tough stem ends from the water morning glory, then cut the stalks and leaves into 6-8 cm lengths. Wash very well and drain thoroughly so the greens stir-fry instead of steam. Slice the garlic finely. In a small bowl, mix the vegetarian oyster sauce, light soy sauce, sugar, water, and white pepper.

   300 g water morning glory, trimmed into 6-8 cm lengths20 g garlic, finely sliced15 ml vegetarian oyster sauce10 ml light soy sauce3 g sugar30 ml water0.5 g white pepper
2. 2

   Heat a wok or large frying pan over high heat until very hot. Add the neutral oil and swirl to coat. Add the sliced garlic and stir-fry for 10-15 seconds until fragrant but not browned; burnt garlic will taste bitter.

   20 ml neutral oil20 g garlic, finely sliced
3. 3

   Add the water morning glory all at once. Toss constantly over high heat for about 1 minute, starting with the thicker stems against the hottest part of the wok. The greens should begin to wilt but stay bright green.

   300 g water morning glory, trimmed into 6-8 cm lengths
4. 4

   Pour in the sauce mixture around the sides of the wok. Stir-fry for 1-2 minutes more until the stems are just tender-crisp and the leaves are glossy and fully wilted. The pan should stay hot enough that the sauce lightly coats the vegetables rather than pooling.

   15 ml vegetarian oyster sauce10 ml light soy sauce3 g sugar30 ml water0.5 g white pepper300 g water morning glory, trimmed into 6-8 cm lengths
5. 5

   Transfer immediately to a serving plate and serve hot. This dish is best eaten right away while the stalks are still crisp and the garlic is aromatic.

Origin & History

Rau muong xao toi is a staple vegetable dish in Vietnamese home cooking and casual eateries, especially valued for its speed, affordability, and fresh flavor. Water morning glory grows abundantly across Southeast Asia, and in Vietnam it is commonly stir-fried simply with garlic so the vegetable's crisp texture remains the focus.