Water Spinach 101 and Stir Fry Recipe China Sichuan Food

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Water spinach (Kong Xin Cai) is abundant in summer time in most Chinese grocery stores. Stir frying a small portion (1/2 lb) will give the best result. For more fun cooking ideas, see Recipes by Category. Ingredients. 1/2 lb water spinach; 2 tablespoon vegetable oil; 2 cloves of minced garlic; A pinch of salt and sugar; Preparation Time: 5 minutes

Kong xin cai (Chinese greens) slightly spicy with garlic I think. Great

Stir-fry until fragrant. Add the chopped vegetable to the pan. Toss to cook evenly for 3 to 5 minutes. When the stems start to soften, add a tablespoon of soybean paste to the pan. Stir to mix with the vegetable. Pour 1/4 cup of water into the pan, and keep stirring for 3 minutes. Add salt to taste and transfer to a plate.

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Description. W ater Spinach is a close relative of Sweet Potato ( Ipomoea batatas) but is cultivated for its succulent stems and leaves rather than its underground tubers. Thought to have originated in Southeast Asia, it is widely cultivated in the region, especially in Vietnam, Thailand, Malaysia and southern China.

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Ong choy in Cantonese and Kong Xin Cai (空 心菜) in Mandarin are the terms we use the most at home. In Vietnamese, it's called rau muong. In English, it's known as Chinese water spinach or swamp spinach, named for its growing medium. Despite its English name, it's actually not a spinach but part of the morning glory family.

Apricosa Chinese Water Spinach (Kong Xin Cai)

We frequently buy phak boong (the Thai word for it) all the time. This plant is doing so well in my 5th storey open top garden with 33C heat daily. Don't worry about it. Hello. It's a tropical plant and well adapted to high temperatures. It's very easy to grow hydroponically in the tropics.

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Water spinach, or kong xin cai, is common on Chinese restaurant menus in some states. But it's illegal to grow, sell or buy in Arizona. Here's why.

Apricosa Chinese Water Spinach (Kong Xin Cai)

COOKING METHOD FOR SPICY WATER SPINACH (SAMBAL KANG KONG) (10 min) In a wok, heat up 4-5 TBsp of oil over medium heat. Add in the shallots and fry until limp. Then add in the dried shrimp and garlic and fry till aromatic. Lower the heat and add in the blended chilli-belachan mixture.

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With spinach-like leaves with long hollow stems, indeed the Mandarin for water spinach is Kong xin cai，which literally means 'empty-hearted vegetable'. Almost all parts of the young plant are edible, but the tender shoot tips and younger leaves are preferred. The spinach-like leaves are mild and tender and without any trace of the oxalic.

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Kong Xin Cai or empty heart vegetable is the most popular Chinese name. Chinese morning glory- I am quite confused about this name and it belongs to Convolvulaceae family. What Does It Taste Like? Water spinach is totally unique in flavor. Imagine a slightly sweet and nutty taste wrapped up in a vegetable. Delicate in flavor, it humbly sits.

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Stir-fried water spinach is a common Asian vegetable dish, known by various names in Asian languages. Water spinach (Ipomoea aquatica) is stir-fried with a variety of vegetables, spices, and sometimes meats.It is commonly found throughout East, South and Southeast Asia; from Sichuan and Cantonese cuisine in China, to Indonesian, Burmese, Cambodian, Filipino, Malaysian, Singaporean, and.

Kong Xin Cai stock photo. Image of semiaquatic, kong 76160028

Heat the vegetable oil in a large non-stick pan or seasoned wok over medium-high heat. When oil is hot, add garlic and cook for a few seconds, being careful not to brown the garlic, then add stems of kōng xīn cài and cook for a few minutes, stirring to coat stems with oil and garlic. Add leafy tops, sprinkle with salt, and then add 1/4 cup.

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Heat the oil in a large skillet or wok over medium-high heat until very hot. Add the water spinach along with a couple pinches of salt. Cook, stirring, to wilt completely, about 2 minutes. Pour in.

Water Spinach 101 and Stir Fry Recipe China Sichuan Food

Truis - morning glory is one of the translations for water spinach, known in Chinese by various names, including 'hollow-heart vegetable' (kong xin cai ç©ºå¿ƒè œ)， tong cai/tong choy (é€šè œï¼‰ and weng cai (è•¹è œ). You will be able to recognise it by its crisp, hollow, tubular stems.

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For more details please visit my website: http://www.theartofcooking.org/chinese-recipes/kong-xin-cai-空心菜-water-spinach/Ingredients: (2-4 serving)Water Spina.

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I show you a stir fry dish using my favourite Chinese green - Kong Xin Cai!!!!Check out other cooking videos from my channel here:https://www.youtube.com/pla.

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The Chinese for water spinach is 空心菜 (kong xin cai)，which literally means "empty-hearted vegetable." Indeed, the long hollow stalks have the advantage of holding onto all flavorings they are cooked with. Unlike gai lan (Chinese kale) or plain old lettuce, it sops up sauce very well. Often cooks stir-fry it with fermented tofu.