IMHO, water spinach best served hot, salty and spicy.
Ipomea aquatica is officially a Federal Noxious Weed in the US, which makes it illegal to grow and import without a permit (however, nothing *really* stops Asians from doing otherwise).
Unless you pull a Gabe, you can't really mess this up unless you overcook it.
|Forget salad: water spinach with anchovy sauce, chilis and garlic are an excellent way of winning friends.|
- Water spinach with garlic, soy and fish sauce (nam pla, which is technically not vegetarian)
- Belacan kangkung (water spinach with shrimp paste, which is not very vegetarian, unless you consider shrimp a vegetable but last time I checked, shrimp did now grow out of the ground)
- Chopped up in a sour Vietnamese soup called canh chua
And if you're unbelievable resourceful and short on ingredients like I am, here's what you come up with:
(Quantities of each ingredient was eyeballed...)
|Junk in my fridge: dried shrimp, garlic, onions, soy sauce + chili sauce, and shrimp paste. Also a mordor and apostle which was not in the fridge.|
- Soak the dried shrimp in some water until soft. Drain and discard the water.
- Mash up the reconstituted dried shrimp with half the garlic and a spoon of the onions.
- I had no chilis handy but if you do, slice them crosswise thinly.
- Heat oil, add dried shrimp/garlic/onion and heat until fragrant. Add remaining garlic and then onions. Add shrimp paste and chilis.
- Clean the water spinach (remove tough parts of stems and gross leaves, then split larger stems to smaller ones; soak, rinse and drain well).
- Add the water spinach and stir fry until just cooked. Remove from heat and serve like a king.
*Pats self the back*