Water Spinach (Kangkong)
A leafy green with hollow stems and arrow-shaped leaves, quickly stir-fried with garlic and chili across Southeast Asia.
Water spinach, also known as kangkong or ong choy, is a fast-growing leafy green with long hollow stems and arrow-shaped leaves. It's a beloved vegetable throughout Southeast Asian and Chinese cuisine, most often stir-fried quickly over high heat with garlic, chili, and fermented shrimp paste or soy-based sauces. The hollow stems stay crunchy while the leaves wilt tender, giving each bite a pleasant contrast in texture.
Quick Facts
Nutrition Snapshot
Health Benefits
How to Cook It
Preparation Tips
- •Cook quickly over very high heat to preserve its crisp-tender texture.
- •Cut stems and leaves into similar lengths so they cook evenly.
- •Classic preparation is a quick stir-fry with garlic, chili, and fermented bean paste or shrimp paste.
Flavor Pairings
- •Garlic
- •Chili
- •Fermented shrimp paste
- •Oyster sauce
- •Soy sauce
- •Belacan
Storage Tips
- •Use as soon as possible after purchase, as it wilts quickly.
- •Wrap loosely in a damp paper towel and refrigerate if not using the same day.
How to Pick the Best One at the Store
Selection Tips
- •Look for crisp, unwilted stems and vibrant green leaves without yellowing.
Frequently Asked Questions
Is water spinach the same as regular spinach?
No, water spinach is a different plant in the morning glory family, with hollow stems and a milder flavor than true spinach.
How long does water spinach take to cook?
It cooks very quickly, often in just 2-3 minutes over high heat, since overcooking makes it mushy.