JamesAcclaims said:Also, I actually was kind of curious about the different varieties of water spinach! I looked into it and found:
There are two main cultivars:
•Pak Quat "white stem" – broad, arrow-shaped leaves and pink flowers. It is adapted to aquatic conditions.
•Ching Quat "green stem" – narrow, pointed leaves and white flowers and is adapted for moist soils.
"The Chinese consider the white-stemmed forms better flavoured and tenderer than the green." -- Is this true? Does the white stem make for better stir-fry then?
Rainbow said:James, I'm not Chinese...but I will ask the Chinese farmers down the road from us about the white being more tender. I got this big bag of green-stemmed water spinach from them yesterday (curious puppy at bottom right).
Hubs cooked some last night. But even after cautioning him about over-cooking he did so anyway. The stems shriveled and were kind of chewy.I should have been there to supervise but I was busy making shrimp tempura as well as eggplant and anaheim pepper tempura.
The water spinach was tasty anyway.
JamesAcclaims said:Delicious! I am so jealous! Shrimp tempura is my favorite!!!
tinng321 said:
Yes, there are two types. Mine is the soil type with narrow leaves.
The other type is grown in water.
The one grown in water has thicker stems and is more chewy. The one in soil is more crunchy.
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