Hollow Heart Vegetables

A hollow heart may sound like an atrocity when it comes to human beings, but it’s a great quality in a vegetable. Just ask any Chinese person. There is a Chinese vegetable (空心菜) with a name that literally translates into “hollow heart vegetable” because the stalks are hollow. It’s also called “water spinach.” Learn more about it here.

“Hollow heart vegetables” are one of my dad’s favorite foods.  He has told me on multiple occasions (usually while munching away on said vegetable) that he would gladly eat them every day without getting sick of them.

In addition to never failing to bring a smile to my dad’s face, this vegetable has another awesome quality:  It can be converted into two different dishes. I’m invariably pleased when a food serves more than one purpose in the kitchen. For example, lemons can offer juice and zest. Eggs are not just one ingredient but two — whites and yolks — which are wonderful together, but even more wonderful because they can be separated to serve completely different purposes.

My dad was the one who taught me how to make his favorite vegetable into two vastly different (but equally delicious) dishes: one dish from the sauteed leaves, and a second, very spicy dish made from the stalks.

To prepare the vegetable, pluck the leaves off the stems, put them into a bowl, and wash them thoroughly. Then rinse the stems and slice them; since they have “hollow hearts” they turn into little rings once sliced. After they’re cooked, the stems have a crunchy, not tough, texture. The stems make for a spicy concoction that is delicious on top of rice, served alongside their leafy counterpart.

Two-Part Recipe for Hollow Heart Vegetable
Part 1: The Leaves

The leaves from 1 bunch of hollow heart vegetables
1 clove garlic, minced
1 tsp sesame oil (or regular oil, if you don’t have any)
salt & pepper

Instructions: Separate the leaves from the stems using your hands. Wash and chop the stems, and set aside for part 2. Wash the leaves thoroughly in water and drain. Heat a skillet with the oil and garlic until the garlic is fragrant. Toss in the washed and drained leaves. Add salt and pepper to taste, and stir fry until the leaves wilt. Move on to part 2.

Part 2: The Stems
1 1/2 cups chopped stems
1 tsp soy sauce
1 tablespoon Sriracha chili sauce
dash of salt
a few turns of black pepper
1 garlic clove, minced
1 jalapeno, sliced
1 tsp sesame oil

Saute all ingredients together over medium high heat for about 3-5 minutes. The stems should still be crunchy and green; don’t overcook them. Serve with the stir fried leaves with a side of rice.