Stir-Fried Water Spinach
空心菜 · Kōng Xīn Cài
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📍 Easy to find in Chengdu
Stir-fried Water Spinach (kangkong) is the side dish that appears at every Cantonese meal. Hollow-stemmed water spinach is stir-fried at blistering heat with copious amounts of garlic and sometimes fermented bean curd (nam yu) for an extra umami punch. The stems should remain crunchy while the leaves wilt — another Cantonese textural masterpiece. It's simple, nutritious, and the perfect counterpoint to rich roast meats.
📖 History
Water spinach has been cultivated in southern China for centuries. Its ability to grow in water makes it abundant in the Pearl River Delta, and its quick cooking time made it a staple of Cantonese home cooking.
🍽 Where to eat it:
Every Cantonese restaurant serves it. Order it as a side dish to balance your meal.
Every Cantonese restaurant serves it. Order it as a side dish to balance your meal.