At the table
Eat the tender leaves and hollow stems with rice, using chopsticks to lift small portions.
For a vegetarian meal, ask: 请问用什么油？有没有虾酱或肉汤？ — What oil is used? Is there shrimp paste or meat stock?
The garlic version is one Cantonese preparation; fermented bean curd and shrimp paste are also documented seasoning directions. Oil, sauce and exact seasoning vary, so the dish name alone does not establish a vegetarian or vegan preparation.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
The garlic version is one Cantonese preparation; fermented bean curd and shrimp paste are also documented seasoning directions. Oil, sauce and exact seasoning vary, so the dish name alone does not establish a vegetarian or vegan preparation.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Fresh and vegetal with aromatic garlic. Fermented-tofu and shrimp-paste preparations have stronger savory flavors.
- Chili heat
- Texture
- Quick cooking keeps the water spinach crisp-tender; prolonged heating can soften it and darken its color.
- How it’s made
- Water spinach is quickly stir-fried over high heat with minced garlic. Fermented-tofu and shrimp-paste preparations are distinct alternatives; cooking fats and seasoning proportions vary.
The garlic version is one Cantonese preparation; fermented bean curd and shrimp paste are also documented seasoning directions. Oil, sauce and exact seasoning vary, so the dish name alone does not establish a vegetarian or vegan preparation.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guangdong.
About this regional connection
Guangdong: The directly read local-government page says water spinach is known as a Guangdong vegetable and documents Cantonese high-heat preparation with garlic or other seasonings. No specific city is asserted.
Ask if they have it first
请问你们有蒜蓉空心菜吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A Cantonese green vegetable
Known locally as tong cai, water spinach is cooked quickly with garlic to keep its hollow stems crisp and its leaves tender. Fermented-tofu and shrimp-paste preparations offer different flavors.