117. Water convolvulus, 蕹菜 - Recipe

Water convolvulus cooked with fermented bean curd

I was shopping at an Asian supermarket when I saw a table full of water convolvulus. It was on special and there were lots of people buying it. I asked one of the canny, old lady shoppers how to cook it and she told me with garlic and fermented bean curd. So I bought a bunch to try.

By the way, that is the best method to learn about cooking. I've got recipes from fellow shoppers, vegetable sellers, butchers and passers by. Mind you, they assume you know the cooking techniques because the directions are given in cooking shorthand. But they have always responded in a generous manner.

I have even received gratuitous advice while shopping. I was in a checkout line and an old gentleman looked over my choices. He was shaking his head at a ready-made package I intended to buy. He told me not to waste my money and proceeded to give me instructions on how to make it. Then he directed me to return the package. He held my place while I meekly did as ordered! I just couldn't argue with a well-meaning old man. I returned to the store later to buy those ready-made goods! How is that for assertiveness!

I never liked water convolvulus when I was growing up. It was served to us when we were visiting Guangdong province and I ate it to be polite. Our hosts were very proud of this local, aquatic vegetable. They said their area produced the best convolvulus and it was shipped to Beijing for the party leaders to enjoy. I don't remember how it was prepared but it was delicious. We ate it a few times when in China and I acquired a taste for it. Now I would order it in restaurants occasionally but I never cooked it at home.

蕹菜 Ipomoea aquatica , water convolvulus, aka water morning-glory, ong choy, kongxincai, kangkung, kangkong, rau muống.

The hollow stems of this aquatic vegetable

This vegetable is grown widely in Asia and is a very popular. It is similar to spinach in nutritional values. It is usually cooked stir fried. Like spinach, it shrinks when cooked and one bunch will serve about two or three people for a side dish.

Ingredients:

A bunch of water convolvulus
A couple of cloves of garlic, smashed
Optional - 2 cubes of fermented bean curd, mashed with a bit of sesame oil (press it through a small strainer to get a smooth paste)
Oil
Salt and pepper to taste

腐乳, Fermented tofu

Method:

1. Use a dutch oven, heat some oil on a medium/high temperature and add the garlic. Let it brown a bit.
   
2. Put the water convolvulus into the pot. Cover the pot with the lid for a minute.
3. Add the fermented tofu and stir together.
   
4. Turn the water convolvulus over so that the vegetables on top come into contact with the pot and the oil.
   
5. Cover the pot with the lid for another minute.
   
6. If the water convolvulus is not completely cooked roll the it over until it is limp and cooked. Warning: Use long chopsticks. The heat builds up in the pot. I used regular chopsticks and scalded my hand.
   
7. The whole process should take about three minutes. This will produce a bright green, crisp vegetable. I cooked the vegetables much longer, about fifteen minutes on low heat, as my mother-in-law has to eat soft food. That's why is is not a bright green colour.
   
8. Add salt and pepper to taste. Splash some sesame oil over the vegetable. Dish up and serve.

This is my entry to Weekend Herb Blogging, the great blogging event started by Kalyn of Kalyn's Kitchen fame.

This week Archana from Archana's Kitchen will be hosting. Do join Archana to "come open your senses and palates to the spices of life". Who can refuse an invitation like that?