Last Updated on October 9, 2020 by Simon Fan
Water spinach is a fascinating vegetable for you to try if you’ve never cooked it before.
Unlike its name suggests, water spinach is not related to spinach at all. As a member of the morning glory family, it’s close kin to high-climbing vines that decorate fences and walls, as well as several root crops such as sweet potatoes.
Native to China, water spinach is a popular green vegetable in many Asian countries. Although its official Chinese name is weng cai (蕹菜) in Mandarin (ong choy in Cantonese), most Chinese people call it kong xin cai (空心菜), meaning “hollow vegetable” because of its long and hollow stems.
Both the leaves and stems of water spinach are edible. The leaves are wonderfully tender and nutty. But to some, the stems are the more valuable part because of their crunchy texture.
You can use the leaves and stems together or separately, depending on the final dish you want to make. In general, this mild-flavored vegetable tastes better when cooked with sharp and intense seasoning ingredients. Fish sauce, shrimp paste, and fermented tofu are some of the good options for you to try. Also, keep in mind that the stems need to be cooked a bit longer than the leaves if you use them in the same dish.
Water spinach is available at most Asian grocery stores. The best season is late spring and early summer.
My dish here is a simple stir-fry pairing water spinach with fermented tofu. Packed with umami, the fermented tofu lends body and richness to the water spinach leaves and stems, and make them irresistible!
Stir-fried water spinach with fermented tofu
Serves 2
Ingredients
7 oz (200 g) water spinach
1 tablespoon fermented tofu, either red or white variety
1 tablespoon brine of the fermented tofu (if the brand you use tastes very salty, use ½ tablespoon instead and add some sugar)
⅓ cup (80 ml) water
2 tablespoons vegetable oil
2 garlic cloves, thinly sliced
1 Thai chili, thinly sliced
Pinch of sugar
Salt and freshly ground white pepper
Directions
- Separate the leaves and stems of the water spinach. Cut the stems crosswise into 2-inch (5 cm) lengths.
- In a bowl, use the back of a spoon to mash the fermented tofu. Mix in the brine to create a coarse paste. Add the water and mix well.
- Place a wok or skillet over medium-high heat until hot, then swirl in the oil. When the oil starts to shimmer, add the garlic and chili, and stir-fry for 15 seconds. Add the water spinach stems, and stir and mix for 1 minute. Pour in the fermented tofu mixture and cook until the stems are tender, about 1 minute.
- Add the leaves and cook until they’re just wilted, about 30 seconds. Add the sugar, and adjust the seasoning with salt and pepper as needed. Serve hot or at room temperature.
