At the Asian market I bought a green vegetable that I thought was labelled Chinese spinach (though I wouldn't swear to it). It had comparatively tough stalks--long, thin, but tough, almost woody--with leaves on them. I figured I'd slice it and stir-fry it.
It was quite tough to cut, and when I stir fried it, the leaves came out fine, but the stalks were inedible. We decided the entire dish was inedible and a disaster.
Can someone tell me what vegetable this was, and how are you supposed to cook it?
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