Stir-fried water spinach with chiles and Sichuan pepper (Qiang kongzincai) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 271) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on May 18, 2026

    I usually cook water spinach with garlic, but this simple preparation was a nice change of pace.

  • mikeminyi on August 26, 2023

    One of our favorite vegetable dishes. I use red pepper flakes as an easy substitute for whole dried chiles.

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