Foreword

Also known as water spinach, rattan cabbage, water spinach, and water spinach. Edible green leaves and young stems. It is native to tropical areas of China and widely distributed in Southeast Asia. Commonly cultivated in South China, Central China, East China and Southwest China, it is an important vegetable in summer and autumn.

The root system is shallow, with four rows of lateral roots growing on the main root and strong regeneration ability. Stems are creeping, hollow, green, light green or purplish red. Stem nodes are prone to adventitious roots and can be propagated by cuttings. The leaves are alternate, including wide ovate, long ovate, short lanceolate and long lanceolate. Solitary flowers or cymes axillary, white or purplish. Capsule, ovate, containing 2 to 4 seeds. The seeds are nearly round, dark brown, thick-skinned, and relatively solid, with 20 to 30 seeds per gram.

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Stir-fried rattan vegetables

1

Preparation materials

2

Oil in the pot

3

Add garlic, salt and Sichuan peppercorns

4

Add rattan vegetables and stir-fry

5

Add green onions and MSG

6

Stir well and turn off the heat

7

Plate into a plate

Tips

Saute quickly over high heat.