On the chopping board: water spinach and Thai chilies

For an easy side, I sautéed a bunch of rau muống, or water spinach. In a saucepan, heat up a couple tablespoons of vegetable oil and throw in 2 or 3 chopped cloves of garlic. Once the garlic starts to brown add all the water spinach to the pan. When the spinach starts to wilt, add sliced Thai chilies for color and some kick. I didn’t have fermented cubes of beans for saltiness, so I added about a teaspoon or so of fish sauce. I covered the pan over low heat until the stalks are soft but still crunchy. This dish goes well with a bowl of rice and makes a quick lunch.


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