Vietnamese Recipes & Cuisines (Vegetables)

Spinach and Watercress Stir-Fry Recipe

(Rau Muong Xao Cac Loai)

Ingredients : Serves 4

500 g

2 bunches

1 tablespoon

3 cloves

2 tablespoons

Spinach. shredded

Watercress, torn


Garlic, crushed and finely chopped

Nuoc cham sauce

Method :
  • Boil some water in a large saucepan and throw in the spinach and watercress.

  • Stir to ensure that all the leaves are cooking equally.

  • The will wilt, shrink and turn a vivid green in about 3 minutes.

  • Drain and rinse under cold water to prevent further cooking.

  • Then squeeze as much excess water out of the leaves as you can.

  • Heat the oil in a wok, add the garlic and stir fry until it is just beginning to turn golden.

  • Throw in the spinach and watercress leaves.

  • Stir fry with the garlic until all the leaves are coated with oil and garlic and warmed through.

  • This will take about 2 -3 minutes.

  • Splash in the nuoc cham sauce, mix thoroughly and serve.

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