Rau Muong Xao

Name: Rau Muong Xao
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 400 g morning glory; 4 garlic cloves; 1 tbsp oil; 1 tbsp oyster-style mushroom sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Rau Muong Xao, a beloved home-cooked dish in Vietnam, graces the table whenever fresh morning glory is in abundance. It's a staple in family meals, where its simplicity allows the vibrant green of the vegetable to shine. In Vietnamese homes, this dish is often prepared in a well-worn wok, with salt measured by intuition and oil added liberally, capturing the essence of everyday cooking.

The taste of Rau Muong Xao is a delightful interplay between the tender crunch of morning glory and the savory depth of garlic and oyster-style mushroom sauce. Each bite offers a satisfying balance of flavors, with a hint of salt enhancing the natural taste of the vegetables. This dish is meant to be shared, inviting everyone at the table to enjoy its comforting and familiar flavors.

Ingredients

400 gmorning glory
4garlic cloves
1 tbspoil
1 tbspoyster-style mushroom sauce
to tastefine sea salt

Method

Begin by preparing the morning glory (400 g). Rinse it thoroughly under cold water to remove any dirt. Trim off the tough ends of the stems, then cut the stems and leaves into 5 cm (2-inch) pieces. This ensures even cooking and a pleasant texture in the final dish.
Peel and finely chop 4 garlic cloves. The garlic will infuse the oil with its aroma, so ensure the pieces are small enough to cook quickly without burning.
Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon of oil and swirl it around to coat the surface evenly. Once the oil is shimmering, add the chopped garlic. Stir-fry for about 30 seconds until the garlic is fragrant and just beginning to turn golden, being careful not to let it burn.
Add the prepared morning glory to the pan. Stir-fry continuously, tossing the vegetables to coat them evenly in the garlic-infused oil. Cook for about 2 to 3 minutes until the stems are tender but still slightly crisp, and the leaves are wilted.
Stir in 1 tablespoon of oyster-style mushroom sauce, ensuring it is evenly distributed throughout the dish. This will add a savory depth to the vegetables.
Taste the dish and season with fine sea salt to your preference. Toss everything together once more to ensure the seasoning is well mixed.
Serve the Rau Muong Xao warm, transferring it to a serving dish. The morning glory should be vibrant green, with tender stems and soft leaves, ready to be enjoyed as part of a shared meal.