Nqaij Qaib Zib Ntsuag (hmong-style Stir-fried Water Spinach)
Nqaij Qaib Zib Ntsuag, also known as Hmong-style Stir-Fried Water Spinach, is a popular dish in Hmong cuisine. This simple and flavorful stir-fry is a staple in many Hmong households and is often enjoyed with steamed rice.
Ingredients
- 1 bunch of water spinach (kangkong), washed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1/4 cup water
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the minced garlic and stir-fry for 30 seconds until fragrant.
- Add the water spinach to the wok and stir-fry for 2-3 minutes until wilted.
- Pour in the oyster sauce, soy sauce, sugar, and water. Stir-fry for another 2-3 minutes until the water spinach is tender.
- Season with salt and pepper to taste.
- Transfer to a serving dish and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 5g
- Fat
- 6g
Supplies
Wok or large skillet Cutting board Knife Measuring spoons Measuring cup
Tools
Stovetop
Serving suggestions
Serving suggestions: Enjoy the Nqaij Qaib Zib Ntsuag with steamed rice and a side of spicy chili sauce for an authentic Hmong meal.
Tips & tricks
Tips: Be sure not to overcook the water spinach to maintain its vibrant green color and crisp texture.
Cost
$5