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Topic: Water spinach

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	Kate's Global Kitchen
		But knowing the description of a food you've never eaten before doesn't help much when trying to prepare it, and over 500 recipes in the book are catalogued right next to the ingredient entry.
		For instance, the listing for Water Spinach includes an illustration of leaves and stem (both are edible), a description of each, where it's found (throughout Asia), and its name in nine Asian nations ranging from China (ong choy) to Vietnam (rau muong).
		At this point, I feel very comfortable walking out of an Asian market with a plump bag of water spinach and a plan for its use.
	www.globalgourmet.com /food/kgk/0799/asian.html (969 words)

	[ Revista MultiCiência - Revista dos Centro e Núcleos Interdisciplinares da Unicamp ]
		Perhaps a few examples can clarify the current situation.
		Water cabbage or water spinach, Ipomoea aquatica, largely cultivated in China and Vietnam as hidroponic and terrestrial green vegetable, very nutritious and highly productive, with short time cycle (left and centre).
		A mixture up to 52 different species of wild plants is collectively been collected in spring in some villages in Friuli, Nort Eastern Italy and is called pistic (right).
	www.multiciencia.unicamp.br /art02.htm (4419 words)

	Uncle Jazzbeau’s Gallimaufrey: bloggish Archives
		I’ve had stinky tofu a couple of times, once as a condiment with a since forgotten dish and another time as an ingredient.
		I requested the latter at my friend Stephen Hung’s restaurant, Super Wok, asking for garlic sauteed water spinach (空心菜 kōngxīncài Ipomoea aquatica) with stinky tofu.
		He was incredulous, but picked up the ingredients and had Jack the chef whip up a batch for me. Then everybody watched to see me try to eat it.
	www.bisso.com /ujg_archives/cat_bloggish.html (8715 words)

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