Rau Muong Xao Toi (Stir-fried Water Spinach and Garlic)

There are a couple variations of this recipe. Rau muong (water spinach) is a simple vegetable dish that goes great with fried fish or meat. In Vietnam, this was once a staple vegetable of the poor. Now, it's present in many Vietnamese cuisines as a garnish, side dish, or main ingredient.

No matter how you decide to stir fry your water spinach, you must start with blanching the rau muong.
Food is blanched to soften, or to party or fully cook it, or to remove a strong taste. Blanching is the process in which you plunge food (can be done with fruit, veggies, pasta) into boiling water and then remove after a brief interval. Food is then submerged in iced water or washed under cold water. Placing it under cold water effectively haltens the cooking process.

Ingredients:
1 big bunch of water spinach
2-3 cloves of garlic
Oil
Red bird's eye chili pepper (optional)
sugar
bot nem ga
fish sauce (variation 1)
maggi seasoning (variation 2)

Blanching the water spinach
1. Cut water spinach into 4 inch sections.
2. In a pot of boiling water, submerge the water spinach for about 30 sec - 1 min.
3. Remove from water and run under cold water.

Variation 1 (With Nuoc Mam)
1. In a skillet, heat oil. Mince the cloves of garlic and add to oil. Cook until garlic becomes fragrant (about 1 minute).
2. Add the water spinach. Add 1 tablespoon of nuoc mam, 3/4 tsp sugar. Toss constantly. You can add some minced chilis (remember to remove some of the seeds or it'll be WAY WAY spicy)

Variation 2 (With Maggi Seasoning)
1. In a skillet, heat oil. Mince the cloves of garlic and add to oil. Cook until garlic becomes fragrant (about 1 minute).
2. Add the water spinach. Add 1 tablespoon of maggi seasoning and a tiny bit of sugar. Toss constantly.