Rau Đắng Xào Tỏi

Rau Đắng Xào Tỏi is a vibrant Vietnamese side dish featuring sautéed bitter herb leaves, packed with flavor and health benefits. This dish combines the unique bitterness of rau đắng with the aromatic punch of garlic, making it a perfect accompaniment to any meal.

Ingredients

• Rau Đắng (bitter herb leaves) - 150 grams
• Garlic - 3 cloves, minced
• Vegetable oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Water - 50 ml

Steps

1. Rinse the rau đắng leaves thoroughly under cold water to remove any dirt and insects, then drain and set aside.
2. In a frying pan or wok, heat the vegetable oil over medium heat.
3. Add the minced garlic to the pan and sauté for about 30 seconds until it is fragrant and slightly golden.
4. Add the rau đắng leaves to the pan, stirring well to coat them in the garlic oil.
5. Pour in the water, cover the pan, and let it steam for about 2-3 minutes until the leaves wilt down.
6. Remove the lid, add salt and black pepper, and stir-fry for another 2 minutes until the leaves are tender but still vibrant in color.
7. Transfer the sautéed rau đắng to a serving dish and serve immediately.

Nutrition

• Calories: 80
• Protein: 3 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.05 L

Health Benefits

• Rich in vitamins A and C, which support immune function.
• Contains antioxidants that may help reduce inflammation.

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