Water spinach (Ipomoea aquatica) is characterized by its hollow stem. A dish of stir-fried water spinach with garlic is a common household dish.

The stem of water spinach is crispy, but it requires multiple chews to break down the fibers, which may not be to everyone’s liking. Water spinach with long stems can be prepared in unexpected ways by finely chopping the stems.

Water spinach, more common in spring and summer, has a hollow stem and slender leaves with pointed tips. This hollow stem makes it easy to identify, as its name suggests. Water spinach can be grown in both hydroponics and dry land. It grows quickly and can be harvested approximately 5 to 8 times a year, making it one of the easiest vegetables to grow.

Is stir-frying water spinach better?

Water spinach is rich in water and has a heat-clearing effect in dietary therapy. It is a good choice for spring and summer to replenish water and daily fiber intake. Water spinach contains vitamins A and C, which can help with antioxidants. It also contains beta-carotene, which helps maintain vision and photosensitivity. When cooking water spinach, it’s important to stir-fry it with oil to convert the beta-carotene into vitamin A for absorption.

Water spinach is high in potassium and also contains minerals like calcium, sodium, phosphorus, and iron. Eating water spinach not only provides fiber but also a nutrient-rich diet. However, water spinach has a cold nature, so people with a cold constitution should avoid excessive consumption.

What should I do if the water spinach stems are too hard?

Because water spinach stems are relatively hard, it’s important to stir-fry the stems first before adding the leaves. When preparing water spinach, cut the stems into a chewable length to prevent them from being difficult to chew. For those who dislike the texture of thick stems, consider retaining the stems and finely chopping them. Stir-frying the stems with minced meat, as you would stir-fry a fly head, creates a delicious side dish.

How can I prevent stir-fried water spinach from turning black?

Because water spinach contains some iron, it may turn black when exposed to air during cooking. Therefore, it’s best to shorten the cooking time and stir-fry quickly over high heat. The fat coats the vegetables, preventing them from turning black quickly. Adding a little lemon juice before removing them from the wok can help slow the darkening process due to the citric acid.

Because water spinach is a common vegetable on the table and easy to grow, growing it in your own yard or balcony has become increasingly popular. If you enjoy growing vegetables or potted plants, consider choosing easy-to-grow vegetables like water spinach. Harvesting and preparing homegrown vegetables offers a unique experience and enjoyment.