>> Monday, September 21, 2009
空心菜) in Mandarin Chinese, is called so many other names in America that I get really confused. I've seen it called water spinach, water convulvulus, Chinese watercress, and ongchoy . . just to name a few. It's called hollow heart vegetable in Chinese because the stems are characteristically hollow. The hollow stems have a unique crunch that makes them fun to eat.
Emily Ku Photography bought some from the supermarket, stuck some in a cup of water, and grew her own! Remember how I said it just grows in rivers in Asia?
1 bunch of kong xin tsai
2-3 cloves of garlic (smashed)
1 T Chinese BBQ Sauce (Satsa - see photo to the right)
salt to taste
Note: my veggies came from the garden so they were pretty clean. If you buy these in the market, they can be pretty dirty. You might have to wash multiple times. Soak, drain, soak, drain, etc. Treat it like you do fresh spinach.
Remove the thicker stems from the leaves and cut, diagonally, into 1 inch pieces. [If you see super thick stems that seem really tough, discard those!]
Step 4: Stir 1 T of Chinese BBQ Sauce (or more, to taste) into the cooked veggies. Add salt to taste. Enjoy!