Name: Stir-fried Water Spinach or Morning Glory (Rau Muống)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1-2 lb water spinach/morning glory; 2 Tbsp garlic (minced); 1.5 Tbsp oyster sauce; 1 tsp sugar

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Some people grew up eating salads and broccoli, but I grew up eating water spinach (rau muống), under the morning glory family. My dad would always have me peel each individual stem before cooking, which felt like the longest part of the process, but the actual recipe takes less than 5 minutes and only four ingredients.

This classic Vietnamese side dish is simply stir-fried with garlic and oyster sauce, which perfectly coats the slightly crunchy, stringy stems and leaves. It’s a great source of vitamin A, vitamin K, fiber, and iron too.

It’s one of the easiest Vietnamese side dishes you can make, and once you try it, you’ll see why it’s a staple for meals at home!

Stir-fried Water Spinach or Morning Glory (Rau Muống)

Vietnamese Stir-fried Water Spinach or Morning Glory (Rau Muống) is a quick side dish cooked with oyster sauce. This classic Vietnamese vegetable is packed with vitamins and comes together in under 5 minutes.

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Prep Time 5

Cook Time 5

Total Time 10

Course Side Dish

Cuisine Vietnamese

Servings people

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Ingredients

1-2 lb water spinach/morning glory
2 Tbsp garlic, minced
1.5 Tbsp oyster sauce
1 tsp sugar

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Instructions
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Wash the greens thoroughly. Trim the ends if needed, then separate the stems from the leaves and set aside.
1-2 lb water spinach/morning glory
In a small bowl, prepare the sauce by mixing the oyster sauce and sugar until combined.
1.5 Tbsp oyster sauce, 1 tsp sugar
Heat oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 1–2 minutes until fragrant.
2 Tbsp garlic
Pour in the prepared sauce and stir for about 30 seconds to allow the garlic and sauce to combine.
Add the water spinach stems first, stir-frying for about 30–45 seconds, then add the leaves and continue stir-frying for 1–2 minutes until they begin to wilt.
Add 1 tablespoon of water, cover the pan, and allow the vegetables to steam for about 2 minutes until tender but still vibrant.

Keyword Nutrition, Quick

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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