Spinach

Spinach is popular in Hong Kong, and although the Western varieties of spinach are quite different from those used in Hong Kong they make satisfactory substitutes for the Chinese variety. Spinach is most commonly stir-fried, so frozen spinach is obviously unsuitable. Chinese water spinach (Ipomoea aquatica) is most frequently cooked in Hong Kong and is sometimes available in Chinese shops here. It has hollow stems and delicate, pointed leaves, lighter in colour than common spinach and with a milder taste. It should be cooked when it is very fresh, preferably on the day it is bought.