Rau muống xào tỏi (vietnamesischer Wasserspinat mit Knoblauch)

Zutaten

• 1 lb rau muong (or morning glory or water spinach, washed and cut into 4-inch pieces)
• 8 cloves garlic (smashed and roughly chopped)
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 2 teaspoons chicken bouillon powder
• 1/2 teaspoon sugar
• 1 tablespoon Fried garlic pieces (optional, see Note 1)

Zubereitung

1. 1

   Prep. Remove any wilted leaves or stems. Then wash the leaves by soaking them in water. Lastly, slice into 4- to 5-inch pieces.

2. 2

   Blanch. Boil a pot of salted water over high heat. Then blanch the morning glory for 20 seconds. Remove and shock in ice water, and gently squeeze out all the excess water

3. 3

   Saute. In a wok or large pan, heat one tablespoon of oil over medium-high heat. Add the roughly chopped garlic and saute for 30 seconds. Then add the morning glory, oyster sauce, fish sauce, chicken bouillon powder, and sugar, and toss until just combined, about 30 seconds to 1 minute.

4. 4

   Serve. Garnish the morning glory stir-fry with fried garlic pieces, serve with rice, and enjoy!