The raising mercury point in NYC is really making me crave for a plate of vegetables for dinner more and more. Albeit, I still prefer to have cooked greens rather than a raw salad. Perhaps I still want to end my day with something warming internally.
Basically, I love all Chinese green vegetables. Grocery shopping is like my fetish – put me in a local market and I could go crazy. Thank goodness I do not have the same craziness over brand clothing!
So this time, I want to introduce Chinese water spinach – the stalks are thick and hollow, while the leaves are delicate and willowy. Despite its name, the taste is not as bitter as the typical spinach, so that might be a welcoming reassurance for some. I like to stir-fry it with garlic and red chili peppers, but for a Malay style, cook it with fermented shrimp paste.