Look for water spinach (called rau muong or ong choy) in Asian markets. Regular spinach is a fine substitute, though it won't have the same silkiness.

This Story Originally Appeared On cookinglight.com


Credit: Iain Bagwell

Recipe Summary

5 mins
15 mins
Serves 4 (serving size: about 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Cut spinach into 3- to 4-inch pieces. Rinse and drain well. Bring a large Dutch oven filled with water to a boil over high heat. Add spinach; cook 30 seconds or until wilted. Drain; rinse with cold water. Drain well.

  • Combine 1 teaspoon oil, oyster sauce, fish sauce, and sugar in a small bowl; stir with a whisk. Stir in 1 tea­spoon garlic. Combine 2 teaspoons water and cornstarch, stirring with a whisk.

  • Heat remaining 1 tablespoon oil in a large skillet or wok over medium-high until hot but not smoking. Add remaining 2 teaspoons garlic; cook 15 seconds or until fragrant, stirring constantly. Pour off excess water from spinach; add spinach to pan. Cook 3 minutes or until thoroughly heated, stirring constantly. Stir in oyster sauce mixture. When spinach begins to release juices, add cornstarch mixture. Cook, stirring constantly, 1 minute or until sauce thickens and spinach takes on a silky finish.


The Pho Cookbook.

Ten Speed Press, $22, on sale Feb. 7, 2017.

Nutrition Facts

76 calories; fat 5.1g; saturated fat 0.4g; mono fat 3g; poly fat 1.5g; protein 4g; carbohydrates 6g; fiber 3g; iron 3mg; sodium 267mg; calcium 117mg; sugars 1g; added sugar 1g.