Preparation time: 20 minutes

Cooking time: 5-7 minutes

Servings: 6

Even though it is little-known in Europe, water spinach is very common throughout Southeast Asia, especially in Vietnam where it is consumed in several ways: raw, cooked, sautéed or even fermented. Rau muống xào tỏi, or sautéed water spinach with garlic, is often enjoyed as a side dish with rice, meat or fish.

INGREDIENTS

• 2 bunches water spinach
• 4 Tbsp nuoc mam fish sauce
• 6 cloves of garlic
• 50g soybeans, soaked
• 2 Tbsp sunflower oil
• Pepper

PREPARATION

Preparation

Peel and finely chop the garlic cloves. Cut the water spinach into four parts lengthwise. Immerse it in boiling water for a few seconds before draining and squeezing it lightly to remove the water.

Cooking

Heat the oil in a wok, then sauté the water spinach with the chopped garlic and soybeans. As soon as the water spinach has turned a dark green color, season it with the nuoc mam sauce and the pepper, to taste. Serve hot.