This is my favourite vegetable of all time. I like the crunchiness of the stems combined with the tenderness of the leaves.
In Taiwan, we call water spinach 空心菜 (pinyin: kōngxīncài). It is very popular in Taiwan because it grows well there (it likes hot and humid weather). It’s harvested in the summer, that’s why you see a lot of it in Chinese supermarkets in Canada in the summer. Since summers are getting hot here, maybe I can try growing it when I have my own garden.
空 kōng means empty
心 xīn means heart
菜 cài means vegetable
Because of its hollow stem, it’s named 空心菜 (kōngxīncài).
It’s very easy to cook and so delicious!
2 cloves of garlic (more if you like the garlic taste), sliced or minced
1 bunch of water spinach, cut into 2-inch lengths (I normally use my hands to break them up)
Salt, to taste
Mushroom seasoning, about half of a teaspoon
- Heat oil over high heat. Stir fry garlic for 30-40 seconds to bring out the flavour.
- Add in water spinach and salt. The key to cooking water spinach is over high heat and not for too long. Stir fry the water spinach for a couple of minutes until the stems are cooked.
- Remove from heat and add the mushroom seasoning. Mix well.
* You can add some chilli pepper to give it more spice
* You can cook satay beef or shacha beef and place it on top of a bed of water spinach
I love this vegetable and could eat a whole plate of it on my own.
What is your all time favourite vegetable?