légumeherbeux · vert · à tige creuse · doux · aqueux

Liseron d’eau

Des tiges creuses qui restent croquantes quelle que soit la chaleur du wok, et une feuille qui flétrit dans les mêmes dix secondes.

on its own

0.0sour

0.0sweet

1.0savoury

1.0bitter

0.0umami

order · canon first

1 of these 9 are wild — theory says yes, nobody has cooked them. why →

9 pairings for Liseron d’eau.

classic

Fried in belacan, this is the definitive Southeast Asian treatment for the vegetable.

classic

Whole cloves smashed into screaming-hot oil first, before the stems ever touch the pan.

common

Funk and salt against a leaf that on its own is mostly water and grass.

common

Heat wakes up a vegetable that is otherwise defined entirely by its crunch.

common

Fermented bean curd stirred through is a Cantonese default for a plain leafy stem.

uncommon

A sweet-savoury glaze on hollow stems that hold a sauce better than most leaves.

uncommon

Simmered in coconut milk it reads more like a Southeast Asian curry green than a stir-fry.

rare

Crushed and scattered over the wilted leaves, a Vietnamese finish more than a Chinese one.

wild

Salt-fish savour against a grassy hollow stem, the same logic as garlic and greens turned Italian.