Vietnamese Garlic Water Spinach (Rau Muống Xào Tỏi)越式蒜香炒空心菜

Method做法

1. Pour oil into a wide lidded skillet and add the garlic, stirring for 20–30 seconds so it smells good but doesn't brown.

   带盖宽锅里倒油，下蒜末翻炒20–30秒，炒出香味就行，别炒黄。

   Medium · 1 min中火 · 1分钟

   The garlic is pale and smells fragrant.蒜颜色浅，闻着香。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

2. Add the stems and toss for 2 minutes. Then add the leaves a handful at a time, and pour in the mixed sauce.

   先下菜梗翻炒2分钟，叶子一把一把加，最后倒调好的汁。

   Medium · 3–4 min中火 · 3–4分钟

   The leaves wilt down enough to fit in the pan without cramming.叶子变软后再加下一把，不要硬塞满锅。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

3. Cover and cook, turning once, until the stems are tender-crisp and everything is steaming hot and cooked through. Never serve water spinach raw.

   盖上盖煮，中途翻一次，煮到菜梗熟脆、整锅热透熟透。空心菜千万别生吃。

   Medium-low · 3–4 min中小火 · 3–4分钟

   Stems bend and leaves are fully wilted.菜梗能弯曲，叶子也已熟透变软。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

4. Uncover and toss briefly so everything gets coated. Turn off the heat and serve right away — stop before the leaves turn mushy. If you're cooking for more people, do it in batches.

   开盖快速拌几下，让菜都挂上汁。关火马上上桌，别煮到叶子烂糊。人多就分批炒。

   No heat · 1 min不开火 · 1分钟

   Glossy cooked greens, not a watery heap.蔬菜熟透、表面油亮，锅底没有大量积水。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。