Water Spinach

Ipomoea aquatic

The scientific name of water spinach is Ipomoea aquatica. It is also known by other names, including morning glory, Chinese spinach, kangkung (Indonesia/Malaysia), ong choy (Cantonese), pak boong (Thai), and rau muống (Vietnamese).

Water spinach is a fast-growing, semi-aquatic vegetable commonly found in tropical and subtropical regions of Asia. It thrives in moist or waterlogged soil and is often cultivated in ponds, rivers, and marshes. This leafy green has tender hollow stems and elongated leaves, making it ideal for stir-frying, boiling, or eating raw in salads. It is rich in vitamins A and C, iron, calcium, and dietary fiber, offering various health benefits such as improving digestion and boosting immunity. Popular in Southeast Asian and Chinese cuisine, water spinach is frequently stir-fried with garlic, chili, and soy sauce or used in soups and curries.

History

Water spinach has been cultivated for centuries, primarily in Southeast Asia, China, and India. Originating in tropical Asia, it thrives in warm, humid environments and grows naturally in waterways and wetlands. Historically, it has been a staple in Asian cuisines, valued for its fast growth and nutrient-rich leaves. In some countries, it was traditionally used in herbal medicine for its cooling properties and ability to aid digestion.

Nutrition

Water spinach is a highly nutritious leafy green, rich in:

• Vitamins: A, C, and several B vitamins
• Minerals: Iron, calcium, magnesium, and potassium
• Fiber: Supports digestion and gut health
• Antioxidants: Helps reduce inflammation and boost immunity
• With its low calorie and high nutrient content, water spinach is an excellent choice for a healthy diet.

Season

Water spinach thrives in warm, humid climates and is grown year-round in tropical regions. In temperate areas, it is typically planted in late spring and harvested through summer and early fall.

Selection

When selecting water spinach, look for:

• Bright green, fresh-looking leaves without yellowing or wilting
• Crisp, hollow stems that are not overly fibrous
• No sliminess or black spots, which indicate spoilage

Storage

To keep water spinach fresh:

• Store unwashed in a breathable plastic bag in the refrigerator’s crisper drawer.
• Use within 2–3 days for the best quality.
• For longer storage, blanch and freeze it.

Trimming and Cleaning

• Rinse thoroughly in cold water to remove dirt and debris.
• Trim off any tough or fibrous stems.
• For softer texture, cut into bite-sized pieces before cooking.

Stir-Frying and Sautéing

Water spinach is best stir-fried quickly over high heat.

1. Heat oil in a wok or pan.
2. Add garlic, chilies, or other aromatics.
3. Toss in water spinach and stir-fry for 2–3 minutes.
4. Add soy sauce, oyster sauce, or fermented tofu for flavor.

Serve immediately.

Baking and Roasting

Water spinach is not commonly baked or roasted, as it has a delicate texture that cooks quickly. However, it can be added to baked dishes like casseroles or frittatas.

Grilling

While rare, water spinach can be lightly grilled in foil packets with oil, garlic, and seasonings to preserve moisture and flavor.

Microwaving

For a quick preparation:

1. Place washed and chopped water spinach in a microwave-safe dish.
2. Add 1–2 tablespoons of water.
3. Cover and microwave for 1–2 minutes until wilted.

Drain excess water and season as desired.

Blanching and Freezing

To preserve water spinach:

• Bring a pot of water to a boil.
• Blanch the leaves and stems for 30 seconds to 1 minute.
• Immediately transfer to ice water to stop cooking.
• Drain, pat dry, and freeze in airtight bags.

Equivalents, Measures, and Servings

• 1 bunch = About 2 cups of chopped water spinach
• 1 serving = ~1 cup cooked
• Shrinks by about 50% when cooked

Complementary Herbs, Seasonings, and Foods

• Herbs: Garlic, Thai basil, cilantro
• Seasonings: Soy sauce, oyster sauce, fish sauce, chili, vinegar
• Pairings: Tofu, seafood, pork, beef, eggs, rice, and noodles

Serving Suggestions

• Stir-fried with garlic and soy sauce (classic preparation)
• Added to soups and curries for extra greens
• Mixed with noodles or rice dishes for texture and flavor
• Tossed in salads for a fresh, crunchy bite

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Classic Stir-Fried Water Spinach (Pak Boong Fai Daeng)

A Thai-style stir-fry with garlic and chili.

Ingredients:

• 1 bunch water spinach, trimmed and washed
• 3 cloves garlic, minced
• 2 Thai chilies, chopped
• 1 tbsp oyster sauce
• 1 tsp fish sauce (or soy sauce for vegetarian)
• ½ tsp sugar
• 1 tbsp vegetable oil

Instructions:

1. Heat oil in a wok over high heat.
2. Add garlic and chilies, stir-frying for a few seconds until fragrant.
3. Toss in the water spinach and stir quickly.
4. Add oyster sauce, fish sauce, and sugar. Stir-fry for 1–2 minutes until wilted.
5. Serve immediately with steamed rice.

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Water Spinach with Fermented Tofu (Chinese-Style Stir-Fry)

A flavorful dish using fermented tofu for a rich, umami taste.

Ingredients:

• 1 bunch water spinach, chopped
• 2 cubes fermented tofu (red or white)
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• ½ tsp sugar
• 1 tbsp cooking oil
• ¼ cup water

Instructions:

1. Mash fermented tofu with soy sauce and sugar in a bowl.
2. Heat oil in a wok and sauté garlic for 30 seconds.
3. Add water spinach and stir-fry for 1–2 minutes.
4. Pour in the fermented tofu mixture and a little water. Stir well.
5. Cook until the spinach is tender, then serve hot.

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Water Spinach and Shrimp Soup (Vietnamese Canh Rau Muống)

A light and refreshing soup with shrimp and tangy broth.

Ingredients:

• 1 bunch water spinach, chopped
• 6 large shrimp, peeled and deveined
• 4 cups chicken or vegetable broth
• 1 tomato, chopped
• 1 tbsp fish sauce
• ½ tsp sugar
• 2 cloves garlic, minced
• 1 tbsp oil

Instructions:

1. Heat oil in a pot and sauté garlic until fragrant.
2. Add tomatoes and cook for 2 minutes until soft.
3. Pour in broth, fish sauce, and sugar, then bring to a boil.
4. Add shrimp and cook until pink (2 minutes).
5. Stir in water spinach and let simmer for 1 minute.
6. Serve hot with steamed rice.

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Spicy Water Spinach Salad (Lao Tam Pak Boong)

A fresh and spicy salad with tangy lime dressing.

Ingredients:

• 1 bunch water spinach, blanched and chopped
• 1 small red onion, sliced
• 1 Thai chili, sliced
• 2 tbsp lime juice
• 1 tbsp fish sauce
• ½ tsp sugar
• 1 tbsp roasted peanuts, crushed

Instructions:

1. In a bowl, whisk together lime juice, fish sauce, and sugar.
2. Toss in the water spinach, onion, and chili.
3. Mix well and top with crushed peanuts.
4. Serve as a side dish or light salad.

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Water Spinach and Egg Omelet

A simple and nutritious dish for breakfast or lunch.

Ingredients:

• 1 bunch water spinach, chopped
• 3 eggs
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• ½ tsp white pepper
• 1 tbsp oil

Instructions:

1. In a bowl, beat eggs with soy sauce and white pepper.
2. Heat oil in a pan and sauté garlic for 30 seconds.
3. Add water spinach and cook until wilted.
4. Pour in the beaten eggs and cook on medium heat until set.
5. Flip, cook for 1 more minute, and then serve warm.

From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe