The Stir-Fried Water Spinach at the restaurant is always crisp, fresh, and delicious, while the one cooked at home turns out wilted and dull. Here’s why.

Stir frying vegetables is easy to eat, but how do you make a plate of beautiful, crispy, and delicious green water spinach? Well, there is a secret to that.

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Among the types of stir-fried vegetables, it can be said that rau muống xào is the most beloved dish. This is a familiar dish, without the need for beef, just a plate of stir-fried rau muống with garlic is enough to make the family meal more attractive, incredibly delicious. Because it is a familiar dish, everyone thinks that it is “easy peasy”, just put the vegetables in the pan with garlic and it’s done. But that’s not true.

Stir-frying the vegetables until cooked is definitely easy, but how to stir-fry a beautiful plate of fresh and delicious rau muống, which is crunchy and truly tasty, requires a secret. Have you ever noticed that the plate of stir-fried rau muống at a restaurant is always plump, green, superbly crispy, while the home-cooked one is shriveled, dark, and not appetizing? That’s because you overlook some important steps and principles.

The plate of stir-fried rau muống at a restaurant is always plump, green, superbly crispy, while the home-cooked one is shriveled, dark, and not appetizing, apparently for this reason - Photo 1.

Stir-frying the vegetables until cooked is definitely easy, but how to stir-fry a beautiful plate of fresh and delicious rau muống, which is crunchy and truly tasty, requires a secret. (Photo: Internet)

To have a plate of perfectly delicious rau muống, first of all, you have to choose fresh vegetables, with big stems, still young instead of old ones. After washing and picking the vegetables, you blanch them quickly in boiling water. When the water boils, you add 1 teaspoon of salt into the pot and blanch the vegetables, then immediately take them out. After that, you dip the blanched vegetables into a bowl of ice water and quickly take them out, letting them drain. This is an important step to keep the vegetables green and crunchy.

The vegetables should be stir-fried right after they are drained, not leaving them for too long. When stir-frying, you should use an aluminum or cast iron pan. This is the type of pan that restaurants trust because it heats quickly, conducts heat well and evenly, which helps the vegetables retain their green color since they are not left on the stove for too long.

The plate of stir-fried rau muống at a restaurant is always plump, green, superbly crispy, while the home-cooked one is shriveled, dark, and not appetizing, apparently for this reason - Photo 2.

The vegetables should be stir-fried right after they are drained, not leaving them for too long. (Photo: Internet)

Another important principle is that you should use high heat, wait for the pan and the cooking oil to get really hot before adding the garlic and then the vegetables. Note that you should stir-fry the vegetables with high heat, flipping them with your hand, and when the vegetables are almost cooked, turn off the heat and immediately remove them from the stove; otherwise, the vegetables will become mushy, dark, not crispy, and not green as you expect. Besides, you should not stir-fry too many vegetables at once but divide them into smaller portions for each stir-frying round to ensure even cooking.

Finally, a chef’s secret when stir-frying vegetables is to squeeze a little lime juice into the dish of stir-fried rau muống, then the vegetables will be much more delicious and flavorful.

The plate of stir-fried rau muống at a restaurant is always plump, green, superbly crispy, while the home-cooked one is shriveled, dark, and not appetizing, apparently for this reason - Photo 3.

(Photo: Internet)

Wish you success and don’t forget to share this secret with everyone.

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