Malabar Spinach, known as ‘Remayong’ in Malay or ‘Saan Choy’ in Cantonese, is a commonly grown vegetable in Malaysia. I’ve only had it in the past stir-fried with egg, or in clear broth... with egg. Clearly this vegetable deserves better in my life.
Remembering its meaty, mucilaginous texture, I had a hunch that it would work in a creamy dish like, say, Pasta Alfredo. A simple quick stir-fry in water to soften the stalks, served with a pasta stirred in sauce made of soaked cashews, salt, nutritional yeast and garlic powder, and Turmeric Tempeh Crumbles. Indeed, my hunch was right on the money.
The veg delivers an expansive sensation upon chewing, which complements the richness of the sauce and starchiness of the pasta. Yummeroo! Looking forward to more experiments with Malabar Spinach.