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Water Spinach Xao Toi
🇻🇳 Vietnamese

Water Spinach Xao Toi

🇻🇳 Vietnamese

High heat, big flavour: water spinach seared with aromatics and a shiny sauce that clings to every bite. About 17 minutes from fridge to table.

Prep 10 min Cook 7 min Serves 3 Easy

Ingredients

  • Saltto taste
  • Garlic6 cloves
  • Bell Pepper1, sliced
  • Spring Onions3, cut into batons
  • White Pepper1 tsp
  • Oyster Sauce1 tbsp
  • Fish Sauce2 tbsp
  • Shallots4 cloves, minced
  • Water Spinach400 g
  • Neutral Oil2 tbsp

Optional extras

  • Mint Leaveshandful, to finish

Instructions

  1. 1

    Get your wok ripping hot and add the Neutral Oil — it should shimmer instantly.

  2. 2

    Toss in the shallots and white pepper for 15 seconds, no longer, so they perfume the oil without burning.

  3. 3

    Add the water spinach and stir-fry hard, keeping everything moving until just cooked through.

  4. 4

    Throw in the bell pepper and spring onions, then splash in the fish sauce around the edge of the wok.

  5. 5

    Toss twice more, kill the heat, and serve immediately over steamed rice — a stir-fry waits for no one.

Chef's tip

A final squeeze of lime just before serving lifts every other flavour.

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