Stir-Fried Water Spinach in Yellow Bean Paste

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Stir-Fried Water Spinach in Yellow Bean Paste

 

How to Make Rau Muống Xào Tương

Rau muống xào tương, stir-fried water spinach in a savory yellow bean sauce, makes a delicious vegetable side dish in Vietnamese cuisine. The preparation involves quickly stir-frying the greens with aromatics, then mixing in a sauce blend of fermented yellow soybean paste, fish sauce and sugar. The tangy umami sauce pairs perfectly with the fresh spinach. Follow these steps to make this flavorful and nutritious Vietnamese veggie stir-fry at home.

Ingredients You’ll Need

– 1 bundle water spinach
– 2 tablespoons oil
– 3 cloves garlic, minced
– 1 Thai chili or serrano, sliced
– 2 tablespoons yellow bean paste
– 1 tablespoon fish sauce
– 1 teaspoon sugar
– 1⁄4 teaspoon black pepper
– 1 teaspoon sesame oil

Prep the Water Spinach

Rinse the water spinach thoroughly to remove any dirt. Trim away any thick stalks or wilted leaves. Chop the spinach into 2-3 inch segments for easier stir-frying. Make sure you have around 6 cups chopped.

 

 

Stir-Fried Water Spinach

 

 

Mix the Sauce Ingredients

In a small bowl, combine 2 tablespoons yellow bean paste, 1 tablespoon fish sauce, 1 teaspoon sugar, and 2 tablespoons water. Mix well until smooth and set aside.

Heat Oil in Wok

Add 2 tablespoons vegetable oil to a heated wok or skillet over high heat. Swirl to coat the surface. The oil should be shimmering hot before adding other ingredients.

Sauté the Garlic and Chili

Add the minced garlic and sliced Thai chili to the hot oil. Stir-fry for just 10-15 seconds until aromatic. Don’t let the garlic burn.

Add the Chopped Spinach

Next, add the chopped water spinach to the wok. Use a spatula or tongs to stir-fry for 1 minute, letting it wilt slightly. The spinach will reduce in volume quickly.

Pour in the Sauce Mixture

Give the spinach a brief stir, then pour the yellow bean sauce mixture into the middle of the wok. Let it sizzle, then mix thoroughly to evenly coat the spinach.

Season to Taste

Add 1⁄4 teaspoon ground black pepper and 1 teaspoon sesame oil. Stir-fry for 1 final minute. Taste and adjust seasoning if desired.

Transfer to a Plate and Enjoy

Turn off heat and transfer the saucy spinach to a plate. Sprinkle on extra sliced chilies if you like spice. Enjoy this Vietnamese-style veggie side dish right away while the spinach remains fresh and vibrant.

 

 

Stir-Fried Water Spinach

 

 

Tips for the Best Flavor

– Use young, tender spinach bunches for the mildest flavor.
– If the yellow bean paste is very salty, use less fish sauce.
– Add other vegetables like mushrooms or green beans.
– Garnish with crushed peanuts for extra crunch.
– Add a pinch of sugar to balance strong yellow bean paste.
– Serve over rice to turn it into a vegetarian meal.

Substitution Ideas

– Regular soybean paste replaces yellow bean paste.
– Oyster sauce substitutes for fish sauce.
– Sesame oil or chili oil can flavor instead of black pepper.
– Serrano, jalapeño, or bird’s eye chilies sub for Thai chili.
– Baby bok choy or chard swap in for water spinach.

This easy yet flavorful stir-fry makes a tasty meatless side dish to serve with any Asian meal. Adjust spice and sauces to your taste. The yellow bean sauce infuses the fresh spinach with signature Vietnamese umami flavor. 

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