Rau Muong
Rau Muong, aka Ong Choy, is a Chinese water spinach that is incredibly delicious, nutrient dense and incredibly easy to make. This tasty side pairs well with rice, soup, and salty meat such as fish and pork. Let’s keep it short and salty, here is my recipe for Rau Muong!
1 bag of ong choy
3 cloves of garlic, minced
1 teaspoon of mushroom powder
6 tablespoons of sesame oil
1 tablespoon of fish sauce
Salt and white pepper to taste
Equipment Needed:
Large pan or wok
Tongs or large chopsticks
Directions:
Rinse your ong choy briefly and let it lay out and dry on a paper towel
Coat your wok or large pan with 3 tablespoons of sesame oil and lay your dried ong choy and stir to coat
Set your pan to medium heat
Heat for 1-2 minutes
Add in 1 teaspoon of mushroom powder, 1 tablespoon of fish sauce, 3 cloves of minced garlic and stir and set to medium high heat
If your ong choy is sticking to the bottom, add in the rest of your sesame oil
Saute for about 3-5 minutes, until lightly wilted
Add salt and white pepper to taste
Tips:
Pairing the fish sauce and mushroom powder gives this vegetable side dish an umami flavor, so skipping out on these two is a no no!
Sesame oil isn’t great for high temperature cooking so cooking this at a medium heat, then a high heat later is ideal
If you want to add more garlic I would not argue with you.
