Water spinach: also known as ong choy; recognizable for its hollow stalks
In Mandarin, it’s even called “hollow vegetable.” This plant grows alongside waterways and enjoys moist soil. Although related to the sweet potato family, it’s considered a leafy vegetable because of the way it can be cooked. Water spinach requires little preparation and can be stir-fried with a few cloves of garlic and some salt to taste. It has a high amount of nutrients, including phenolic compounds, which provide antioxidants. The hollow stems add a slight crunch, while the triangle-shaped leaves are tender and sweet.
Fun fact: It’s classified as a “noxious weed” by the FDA.
I always enjoy these mixed with stir-fry, but I’ve never made them myself. I’m all for antioxidants, though, so bring it on. :)
It’s so tasty! Some folks also like it with fermented bean curd.
It’s funny that this plant is part of the sweet potato family! Who would have known? I don’t think I ever ate any. Is it served in Chinese restaurants? I’m sure I would love it since I’m a big veggie fan.
Yep, Chinese, Malaysian… It’s actually common in a lot of SE Asian cuisines.
I like any vegetable with a good crunch. And it’s such a lovely dark green. It has to be good for you!
Good for you and good tasting–a double win!
I sometimes have Goma-Ae, but I think it’s western spinach. Wonder if this is available here. Hmm. will look out for it next time. :D
Yes, I think that dish uses Western spinach. Water spinach stalks tend to not get as soggy.