There are a multitude of Chinese vegetables, and surveying them all at your Asian grocery mart can be dizzying the first time. From gai lan to bok choy, many of these vegetables have not yet made it into the culinary vocabulary of the typical American. What awaits behind these mysterious sounding names are tastes and textures that can add to your culinary toolkit.
Of all the Chinese vegetables, I would have to say my favorite is the water spinach, or “kong xin cai” (which means Empty Heart Vegetable). The vegetable has big leafy greens, but also has long stems that give a nice crunch. It’s great at absorbing flavors in a simple stir fry, and can act as a perfect complement to many main dishes. Of course, you can add tofu or any kind of meat you like to this stir fry.
1 bundle of water spinach
1 ½ tbsp soy sauce
5 cloves garlic
2 tbsp white wine
Stir fry the water spinach with all the ingredients, until the stalks are just a little bit tender. Serve and enjoy.
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