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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 08-06-2009, 11:47 AM   #1
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Water Spinach (tung choi)!!!!!!

I finally found out what it's called in English just now!

I f'cking love this stuff; it's my favourite vegetable. Simply sauteed with garlic, chili peppers and a bit of ginger is the best.

Any other fans of 'tung choi' here? Do you prefer the stems or leaves?



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Old 08-06-2009, 11:51 AM   #2
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leaves
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Old 08-06-2009, 11:54 AM   #3
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stems, but ill eat all of it anyways.




yummmmmmmy.
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Old 08-06-2009, 11:55 AM   #4
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^ wow never tried it chopped up like that!
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Old 08-06-2009, 12:40 PM   #5
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try it with shrimp paste
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Old 08-06-2009, 12:58 PM   #6
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PEASANT FOOD.
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Old 08-06-2009, 01:31 PM   #7
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PLEASANT FOOD.
Fixed.
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Old 08-06-2009, 01:36 PM   #8
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lol ^
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Old 08-06-2009, 01:54 PM   #9
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tung choi + preserved tofu
OR
tung choi + beef + shrimp paste + flat rice noodles
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Old 08-06-2009, 03:03 PM   #10
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Or Keep it simple like Tong choi + garlic oil.
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Old 08-06-2009, 03:35 PM   #11
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tung choi with preserved tofu is soooooo goood
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Old 08-06-2009, 03:57 PM   #12
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I thought it was called watercress in English?
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Old 08-06-2009, 06:15 PM   #13
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stems its got very distinctive texture
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Old 08-06-2009, 06:58 PM   #14
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I thought it was called watercress in English?
thats 西洋菜
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Old 08-06-2009, 07:10 PM   #15
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Nope, watercress is something entirely different. Here is the Tung Choi reference from Wiki:
http://en.wikipedia.org/wiki/Ipomoea_aquatica

I love this stuff ... my favorite way is to sauteed it with Belacan.
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Old 08-06-2009, 08:38 PM   #16
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We eat this a lot because it's so cheap (2 huge bags for like $0.50 at the market) but I really don't like the texture of the stems. I do like the leaves though.
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Old 08-06-2009, 08:57 PM   #17
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Water spinach and shrimp paste = awesome
Smells and tastes great
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Old 08-06-2009, 09:15 PM   #18
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MAN ITS SO DAMN GOOD! It's probably my favorite....I like it with shrimp paste the best.. stem/leaves whatever, both good. stems so crunchy too...damn, I want some now.
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Old 08-06-2009, 09:22 PM   #19
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I like more stems:leaves ratio; I find the leaves soak up too much of the sauce and gets too salty.

I kinda like that squeaky/crunchy texture of the stems.

Are they in season year-round? My parents only get them every so often, I never bother checking.
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Old 08-06-2009, 09:31 PM   #20
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They literally grow like weeds, so yeah they are cheap and plentiful
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Old 08-06-2009, 10:01 PM   #21
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Is this the same as the "Tung Ho" green vegetable or whatever? The green vegetable I like the most is hands down "Oung Choy" with shrimp paste.
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Old 08-06-2009, 10:27 PM   #22
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i love this stuff!

either with preserved salty tofu

or with shrimp paste. the stems are THE BEST when fresh, cuz they stay crunchy.

hmm... makes me think of a new thread topic...
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Old 08-06-2009, 10:36 PM   #23
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i have been eating it for the past few weeks.

fucking good with garlic, preserved tofu, and chili


we are lucky cuz i think we get these veggies fairly clean. in HK, the stems are covered with MUD
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Old 08-07-2009, 10:52 AM   #24
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Is this the same as the "Tung Ho" green vegetable or whatever? The green vegetable I like the most is hands down "Oung Choy" with shrimp paste.

tong choi and ong choi are the same thing
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Old 08-07-2009, 04:49 PM   #25
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i prefer the stems, but the leaves are good as well
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