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Water spinach

Vegetables · Leafy greens

Water spinach

Hollow-stemmed green with arrow-shaped leaves (kangkung, morning glory), stir-fried quickly with garlic and chilli.

Also called: morning glory, kangkung, kangkong, rau muống, pak boong, ong choy, trokuon

Around the world: ผักบุ้ง (th) · rau muống (vi) · kangkung (ms)

3 recipes with it

Photo: Fumikas Sagisavas, via Wikimedia Commons (CC0-1.0)

What it is

Water spinach grows in wet ground and has long, hollow, crunchy stems with narrow, pointed leaves. It is unrelated to true spinach. The stems stay crunchy while the leaves wilt, which is its appeal. It is a common everyday green across Southeast Asia and southern China.

Ipomoea aquatica

How it’s used

  • Stir-fried with garlic, chilli and shrimp paste (kangkung belacan)
  • Stir-fried with fermented bean curd
  • Added to sour soups (sinigang, canh chua)
  • Blanched with dipping sauce

Characteristics

Taste
Mild, slightly sweet and grassy.
Texture
Crunchy hollow stems, tender leaves.
When cooked
Cooks in a minute or two over high heat; stems take slightly longer than leaves.
Sold as
fresh
Cooking uses
Commonly cooked, Suitable for boiling

Storage

Refrigerated. Refrigerate wrapped and use within a day or two; it wilts quickly.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Grows in water; wash thoroughly and cook before eating.

Nutrition per 100 g

Energy
19 kcal
Protein
2.6 g
Carbohydrate
3.13 g
Fat
0.2 g
Fibre
2.1 g
Sugars
— g

USDA FoodData Central: Water convolvulus,raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Spinach — With some sliced celery for crunch.
  • Bok choy — Quick-cooking and crunchy.

Related ingredients

Recipes with water spinach

More leafy greens