Vietnamese
Mong Toi Xao Toi (Garlic Stir-Fried Malabar Spinach)
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Mong Toi Xao Toi (Garlic Stir-Fried Malabar Spinach) is Vietnamese home cooking, eaten at lunch and dinner. On the plate it is the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Pick the leaves and tender tips off the malabar spinach, wash and drain them well, and mince the garlic.
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Heat the oil in a wok over high heat and fry the garlic until just golden, about 20 seconds.
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Add the greens with the salt and toss quickly until just wilted, about 1 minute; cooked any longer the leaves turn slippery.
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Serve at once with rice as the green dish on the tray.
Serve it with
A Vietnamese dinner is a plate rather than a single dish. These are the courses that normally sit beside Mong Toi Xao Toi (Garlic Stir-Fried Malabar Spinach), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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Something to sip
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What it is eaten with
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Mong Toi Xao Toi (Garlic Stir-Fried Malabar Spinach) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 70 kcal
- Protein
- 2 g
- Carbs
- 4 g
- Fat
- 5 g
- Fiber
- 2 g
- Sugar
- 0 g
- Sodium
- 310 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Mong Toi Xao Toi (Garlic Stir-Fried Malabar Spinach) takes about 10 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in summer, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.