Healthy addiction
An unassuming green, ong choy’s hollow stems and delicate leaves transforms into a satisfying creamy and crunchy powerhouse in a wok. Available in East Asian markets, this nutrient-rich vegetable is commonly called “Water Spinach” (but that’s a generic term used for several leafy vegetables). Ong choy is grown in water and cut fresh daily. Warning: you’ll be fighting people by noon for the last bunch of the day. And once hooked, you will never get enough.
Music accompaniment
“Momento” by Bebel Gilberto
Ingredients
- 1 bunch of ong choy
- 1 cup of rice
- 2 inches of fresh ginger
- 4 garlic cloves
- Soy sauce
- Grapeseed oil
- Optional: 1/2 cup stock
Make
- Rinse ong choy and cut into three segments (stems, base, and leaves)
- Prepare 1 cup of rice
- Add a neutral oil (grapeseed, canola, vegetable) to a wok or large sauté pan
- Finely dice equal amounts of garlic and fresh ginger
- Sauté on medium heat for 1 minute
- Add stems; sauté for 2 minutes (constantly moving greens)
- Add base; sauté for 2 minutes
- Add leaves; sauté for 2 minutes
- Add soy sauce to lightly coat
- Sauté until leaves are wilted
- Optional: turn off heat and stir in stock and an extra splash of soy sauce to make a brine to pour over rice
Serve
- Plate rice (use a mug to form a dome)
- Add ong choy around or on top of rice
- Add to green curries, miso soups, and light stews
- Use a filling in egg rolls and dumplings
- Serve as a bed for main dishes
- Pairs well with sake, tea, and sparkling citrus drinks