Currently, the most eye-catching vegetable on the market is undoubtedly water spinach. Water spinach, originally named *weng cai*, is also known as teng teng cai or tong xin cai. I wonder what it's called in your hometown. It is called "water spinach" because the center of its white, trumpet-shaped flower stalks is hollow. Water spinach not only tastes good, but its nutritional value is also surprisingly high.
Clears heat and detoxifies, a remedy for the "three highs" – be sure to eat it in June.
According to Traditional Chinese Medicine, water spinach has effects of relieving summer heat, promoting urination, clearing heat and detoxifying, cooling the blood to stop bleeding, and moistening the intestines to relieve constipation. It is hailed as a "wonderful vegetable" in the "Herbal of the Southern Region".
It is applicable to conditions such as hemorrhoids, bloody stools, injuries, insect and snake bites, urinary tract infections, leukorrhea, and food poisoning. For urinary tract infections or nosebleeds in children, a soup made from water spinach can be consumed for a辅助 therapeutic effect.
Modern nutrition has discovered that water spinach has a strong detoxifying function. It is extremely rich in dietary fiber, which is composed of cellulose, lignin, and pectin.
1. Clears heat and detoxifies
The pectin abundant in water spinach can accelerate the excretion of toxic substances in the body, while lignin can enhance the activity of macrophages in engulfing bacteria, thus providing antibacterial and anti-inflammatory effects for treating sores and carbuncles.
2. Lowers blood sugar
One variety of water spinach is purple water spinach, which contains insulin-like components and can lower blood sugar, making it a good dietary choice for diabetic patients.
3. Relieves constipation and prevents cancer
Water spinach contains a large amount of fiber, which can promote intestinal peristalsis, accelerate bowel movements, and play a positive role in preventing constipation and reducing intestinal canceration. Experiments have shown that water spinach juice has an inhibitory effect on bacteria like *Staphylococcus aureus* and *Streptococcus*.
4. Cleans teeth, prevents cavities, and moisturizes the skin
The chlorophyll in water spinach can also clean teeth, prevent cavities, and moisturize the skin.
5. Enhances physical fitness
Water spinach is also rich in vitamin C and carotene, which help enhance physical fitness and prevent diseases.
Water spinach plus one ingredient: lowers blood pressure, lipids, and sugar
1. Water spinach + eggs – lowers blood pressure
Method:
Clean and cut the water spinach into one-inch sections. Beat the eggs. Heat oil in a wok, pour in the egg mixture and let it set. After the eggs are scrambled, add the water spinach and seasonings, and stir-fry until cooked.
2. Water spinach + chicken – reduces cholesterol absorption
Method:
Clean the water spinach stalks and cut them into sections. Cut the chicken into small pieces. Heat oil in a pan, add garlic and chicken and stir-fry until nearly cooked. Add the water spinach stalks and appropriate seasonings, and stir-fry until evenly cooked.
3. Water spinach + corn silk – helps lower blood sugar
Method:
Take 60g of fresh water spinach stalks and 30g of corn silk. Decoct them in water and drink the decoction two to three times a day. Regular consumption can increase insulin secretion and has a辅助 therapeutic effect.
How to pick fresh water spinach in the summer
There are two common types of water spinach. One has very thick and long stalks, with leaves concentrated at the bottom, and is called teng weng. People in the south like to buy this type, as the leaves and stalks can be stir-fried separately to make two dishes. The other type has slightly thinner and shorter stalks and can be stir-fried directly after picking.
When selecting water spinach, the wider the leaves, the fresher and crisper they are. At the same time, choose those without yellow spots and stalks that are not too long. Improper cooking time can cause the color of water spinach to deteriorate and its nutrients to be lost. It is best to eat the stalks and tender leaves separately.
Tender leaves are suitable for quick stir-frying over high heat and for cold salads. Eating them with bamboo shoots, tofu, fish, minced meat, sesame sauce, etc., creates a more balanced nutritional profile. The stalks can be diced and stir-fried with soybeans, bean dregs, etc., for a unique texture and rich nutrition.
Note:
Water spinach is cold and has a laxative effect. People with a weak constitution, a cold spleen and stomach, or loose stools should not eat too much. Those with low blood pressure or a cold stomach should consume it with caution. When eating water spinach cold or stir-fried, it is best to add some garlic, as garlic can help balance the cold nature of the vegetable.
I've been eating water spinach for so many years, and only today did I realize how beneficial it is. Paired with the right foods, it's a remedy for the "three highs." When the water spinach season comes around again, I hope you'll eat it right! Be sure to pass this on to those who often cook at home~