Water spinach (ong choy)
空心菜· kong xin cai
fresh
Taste & Role
🍯 Sweet
Summer stir-fry green with fermented tofu.
What it is
Hollow-stemmed water spinach is the taste of Chinese summer. The classic Cantonese treatment is a 90-second blast with garlic and fermented bean curd. The stems snap cleanly when fresh; avoid limp bunches.
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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