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First Labor Day Weekend Cook

thebtls Posts: 2,300
edited November -1 in EggHead Forum

The only thing difference about this tenderloin cook last night from normal was the fact that I used Water Spinach. Other than that, I used Paul Prudhommes Pork Magic and made beans.

After looking into Water Spinach it has some interesting applications and in Florida it is even considered an invasive grass species...interesting.

Read on if you want more information about Water Spinach than most people would want in a lifetime, ha.

Keep On Eggin'
Water Spinach
Ipomoea aquatica is most commonly grown in East and Southeast Asia. Because it flourishes naturally in waterways and requires little if any care, it is used extensively in Malay and Chinese cuisine, especially in rural or kampung (village) areas. It has also been introduced to the United States where its high growth rate has caused it to become an environmental problem, especially in Florida and Texas. It has been officially designated by the USDA as a "noxious weed"[2] (the term "noxious" refers to its effect on the environment, not to any toxicity.
The vegetable is a common ingredient in Southeast Asian dishes. In Singapore, Indonesia and Malaysia, the leaves are usually stir fried with chile pepper, garlic, ginger, dried shrimp paste (belacan/terasi) and other spices. In Penang and Ipoh, it is cooked with cuttlefish and a sweet and spicy sauce. During the Japanese Occupation of Singapore in World War II, the vegetable grew remarkably well and easily in many areas, and become a popular wartime crop.
In Chinese cuisine (Chinese: 空心菜; literally "hollow vegetable") there are numerous ways of preparation, but a simple and quick stir-fry either plain or with minced garlic is probably the most common. In Cantonese, the water spinach is known as 蕹菜 (Jyutping: ung3 coi3, sometimes transliterated as ong choy). In Cantonese cuisine, a popular variation adds fermented bean curd. In Hakka cuisine, yellow bean paste is added, sometimes along with fried shallots. The vegetable is also extremely popular in Taiwan, where it grows well.
In Thailand, where it is called phak bung (Thai: ผักบุ้ง), and in Burma, where it is called ga zun ywet, it is frequently stir-fried with oyster sauce or yellow soybean paste, and garlic and chillies. It can also be eaten raw, for instance with green papaya salad. There is concern that when eaten raw, the plant may transmit Fasciolopsis buski an intestinal fluke parasite of humans and pigs causing fasciolopsiasis.[3]
In Vietnam, ipomoea aquatica (known as rau muống) once served as a staple vegetable of the poor. In the south, the stems are julienned into thin strips and eaten with many kinds of noodles. It is used as a garnish as well. Ipomoea aquatica has become a common ingredient of Vietnamese cuisine.
In the Philippines, Ipomoea aquatica is usually sauteed in cooking oil, onions, garlic, vinegar, and soy sauce. This dish is called "adobong kangkong". It is also a common leaf vegetable in fish and meat stews like sinigang. There is also an appetizer in the Philippines called "crispy kangkong", in which Ipomoea aquatica leaves are coated with batter and fried until crisp and golden brown.[4]
In South India the leaves are finely chopped and mixed with grated coconut in order to prepare Thoran (തോരന്), a Kerala cuisine dish.
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