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rotuts

"Spinach?"

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My farmers market has started in N.E. One of the best 'farmers' are a Hmong family that grow there own. many 'oriental-ish' green veg not available in the run of the mill markets.

Pea Shoots, Bok Choy etc.

today they had "Spinach." its not a western spinach, its more of a green tender leaf that's thicker and water filled compared to the traditional western spinach.

Spinach.jpg

these are about 7 - 8 " tall.

many thanks

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looks just like mine! Ill do the saute w garlic/ginger/soy

thanks

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You may find it a bit slimy when cooked. My Chinese "aunties" gorw it in their gardens but I am not a fam.


Dejah

www.hillmanweb.com

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Yes, this is "Malabar Spinach" as Heidi as said. It need not become too slimy (as Dejah said) if you cook it "just barely" - like just wilting it in a soup (as Heidi mentioned). Think of the treatments for okra to make it less "slimy". MIcrowaving it is not something I would do with it, BTW, so far as my inclinations go.

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Kasma Loha-unchit has a recipe for cooking this vegetable with eggs. (Assuming I'm thinking of the same vegetable--pak bpahng in Thai, ten choi in Chinese.) The eggs lessen some of the slimy quality and taste good with this veg.

To make stir-fried "slippery" veg with eggs: Wash and drain the greens. Remove any tough, fibrous stems so that you have only tender leaves and stems; set aside. Beat some eggs in a bowl and season with fish sauce or soy sauce; set aside. (I season 4 large eggs with 1 tsp fish sauce.) Heat a wok or large skillet over high heat, add oil, and briefly saute some chopped garlic. Add the veg, and stir fry just until wilted. Season the veg with a little fish sauce or soy sauce. Pour the eggs into the pan, let set briefly, then turn over the mixture in the pan, letting it cook until the eggs are done. If desired, season with white pepper. Serve hot. This egg & veg combo makes an easy weekday dinner with rice.

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We buy it from a farmer's market sometimes when we're in Hawai'i. In Tagalog it is "alugbati." The secret is indeed not to overcook it to avoid the slimy texture. I usually toss it quickly in olive oil and garlic, or whatever flavor combination works with what else I'm making.

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Strange, I must be the only one here who seems to like the slimy texture.


There is no love more sincere than the love of food - George Bernard Shaw

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