Tasty & Healthy Ways to Prepare Water Spinach (Ong Choy – if avail.)

Water spinach, known affectionately in various parts of Asia as Ong Choy, Kangkung, or Morning Glory, is a wonderfully versatile green vegetable that deserves a spot in your cooking rotation. With its characteristically hollow stems and tender leaves, it offers a delightful textural contrast and a mild, slightly sweet flavor that readily absorbs the seasonings it’s paired with. Unlike spinach from the genus Spinacia (the kind Popeye eats), water spinach belongs to the Ipomoea genus, related to the sweet potato. It thrives in wet, tropical climates, making it a staple green across Southeast Asia and Southern China. Its appeal lies not just in its taste and texture, but also in its quick cooking time and general affordability. Finding fresh water spinach is key. Look for bunches with vibrant green leaves showing no signs of yellowing or wilting. The stems should be firm and crisp, snapping easily rather than bending limply. Sometimes you’ll find it with roots attached, sometimes trimmed. Either way, the freshness of the leaves and stems is your best indicator. Because it often grows in or near water, thorough washing is essential. Don’t just give it a quick rinse; submerge the leaves and stems in a large basin of cold water, swish them around vigorously, lift them out, drain the dirty water, and repeat until the water runs clear and there’s no grit left at the bottom of the basin. A salad spinner can be helpful for drying the leaves after washing, especially if you plan to stir-fry.

Preparing Water Spinach for Cooking

Once clean, preparation is straightforward. First, trim off the very bottom ends of the stems, especially if they look tough, dried out, or brownish. Discard these tougher bits. Then, decide how you want to cut it. Many cooks like to separate the stems from the leaves because the stems take slightly longer to cook. You can cut the stems into 2-3 inch lengths. The leafy portions can be left larger or cut roughly to a similar size. Others prefer to simply chop the entire bunch, stems and leaves together, into manageable sections. There’s no single right way; it often depends on the dish you’re making and personal preference. For stir-fries, separating stems and leaves allows for more even cooking. For soups or blanching, cutting them together is often fine.

Classic Stir-Fried Water Spinach (Ong Choy)

This is arguably the most popular way to enjoy water spinach, showcasing its ability to cook quickly while retaining some crunch. The key is high heat and speed.

Basic Garlic Stir-Fry

The simplest and perhaps most universally loved version involves just a few ingredients:

• Fresh water spinach, washed and cut
• Several cloves of garlic, roughly chopped or smashed
• Cooking oil with a high smoke point (like peanut, canola, or vegetable oil)
• Salt to taste, or a splash of light soy sauce or fish sauce

Method: Heat a wok or large skillet over high heat until it’s very hot – almost smoking. Add a generous swirl of oil, coating the bottom. Toss in the chopped garlic and stir-fry for just a few seconds until fragrant (don’t let it burn!). If you’ve separated the stems and leaves, add the stems first and stir-fry for about 30 seconds to a minute until they turn bright green and slightly tender. Then, add all the leaves. If you didn’t separate them, add everything at once after the garlic. Stir and toss continuously. The leaves will wilt very quickly. Season with salt, soy sauce, or fish sauce. Continue tossing for another minute or so, just until the leaves are fully wilted but the stems still have a slight bite. The entire cooking process after adding the spinach should only take 2-3 minutes. Overcooking will result in a slimy texture and dull color. Serve immediately alongside steamed rice.

Stir-Fry Variations

The basic garlic stir-fry is a canvas for countless variations:

• With Chili: Add sliced fresh chilies (like bird’s eye) or a spoonful of chili flakes along with the garlic for a spicy kick.
• With Fermented Bean Curd (Furu): This adds a unique, pungent, and savory depth. Mash one or two cubes of fermented bean curd (usually the red type, sometimes labeled ‘bean cheese’) with a splash of its brine or some water. Add this paste to the wok after the garlic becomes fragrant, stir briefly, then add the water spinach. This is a very traditional and beloved preparation.
• With Shrimp Paste (Belacan/Kapi): Another pungent but incredibly flavorful variation popular in Southeast Asia. Toast a small piece of shrimp paste briefly (either dry in the pan or wrapped in foil under a broiler) until fragrant. Crumble or mash it and add it to the hot oil with garlic and chilies before adding the spinach. Adjust seasoning carefully, as shrimp paste is salty.
• With Oyster Sauce: For extra umami and a slight sweetness, add a tablespoon or two of oyster sauce towards the end of stir-frying instead of, or in addition to, soy sauce.
• Adding Protein: Small shrimp, sliced pork, or cubes of fried tofu can be added. Stir-fry the protein first, remove it from the wok, cook the spinach, and then return the protein at the very end to heat through.

Important Washing Reminder: Water spinach often grows hydroponically or in muddy, wet soil. Always wash it meticulously before cooking. Submerge and agitate the greens in plenty of water multiple times to remove any potential dirt, sand, or tiny critters hiding in the leaves and hollow stems. Drain thoroughly before use, especially for stir-frying to avoid excess splatter.

Blanched Water Spinach with Savory Dressings

Blanching is a healthy and straightforward method that highlights the natural flavor and texture of water spinach. It results in tender greens that readily soak up any dressing you pair them with.

The Blanching Process

Bring a large pot of water to a rolling boil. Adding a pinch of salt and a tiny drizzle of oil to the boiling water is optional but can help maintain the vibrant green color. Add the washed and cut water spinach to the boiling water. Push it down to submerge it. Cook for a very short time – typically 30 seconds to 1 minute, just until the leaves wilt and the stems turn bright green and are tender-crisp. Immediately remove the spinach using a strainer or tongs and drain it well. Some cooks like to plunge it into an ice bath briefly to stop the cooking process and lock in the color, then drain again thoroughly. Arrange the blanched spinach on a serving plate.

Dressing Ideas for Blanched Greens

The beauty of blanched water spinach lies in its simplicity and how well it pairs with various toppings and sauces:

• Simple Soy Sesame: Drizzle generously with light soy sauce and toasted sesame oil. Top with toasted sesame seeds or crispy fried garlic bits.
• Garlic Chili Oil: Spoon over some fragrant homemade or store-bought chili oil infused with garlic.
• Oyster Sauce Glaze: Gently heat some oyster sauce with a touch of water or chicken broth and drizzle over the greens. Top with fried shallots for crunch.
• Peanut Sauce: Serve with a side of savory peanut sauce (similar to satay sauce) for dipping or drizzling.
• Fermented Tofu Dressing: Mash fermented bean curd with sesame oil and a little sugar and water to create a creamy, savory dressing.

Water Spinach in Soups and Broths

Water spinach adds lovely green freshness to soups and noodle dishes. Because it wilts so quickly, it’s typically added right at the end of the cooking process.

How to Use in Soups

Prepare your soup base as desired – this could be a simple clear vegetable broth, a chicken soup, a flavorful noodle soup like pho or ramen (though less traditional for these), or even a light coconut milk-based curry. Once the soup is ready and simmering, add the cut water spinach. Stir it in gently. It will wilt almost instantly, usually within 30 seconds to a minute. Turn off the heat soon after adding it to prevent it from becoming overcooked and mushy. Its mild flavor complements richer broths without overpowering them, and the tender leaves and slightly crunchy stems add textural interest.

Steamed Water Spinach

Steaming offers similar benefits to blanching – a healthy cooking method that preserves color and nutrients. The texture might be slightly more tender than blanching, depending on the steaming time.

Steaming Method

Prepare your steamer setup (a pot with a steaming rack and lid, or a bamboo steamer over a wok). Bring the water to a boil. Place the washed and cut water spinach on a heatproof plate or directly on the steaming rack (if the holes aren’t too large). Steam over high heat for about 2-4 minutes, or until the spinach is wilted and tender-crisp. Carefully remove the plate or spinach from the steamer. Drain any excess water that has accumulated.

Serving Steamed Spinach

Serve steamed water spinach much like you would blanched spinach. Drizzle with your favorite sauce – soy sauce and sesame oil, oyster sauce, or garlic chili oil work wonderfully. Topping with fried garlic or shallots adds a delightful crunch and aroma.

Flavor Companions

Water spinach is a team player in the flavor department. Its mildness makes it receptive to strong, aromatic ingredients. Key pairings include:

• Aromatics: Garlic (lots of it!), shallots, ginger, chili (fresh or dried).
• Umami/Salty Sauces: Soy sauce (light or dark), oyster sauce, fish sauce, shrimp paste (belacan/kapi), fermented bean curd (furu).
• Oils: Toasted sesame oil, peanut oil, vegetable oil, chili oil.
• Other Vegetables: Mushrooms, bell peppers (in stir-fries).
• Proteins: Shrimp, squid, sliced pork, chicken, tofu (fried or firm), eggs (stirred into stir-fries).

Tips for Perfect Water Spinach Every Time

• High Heat, Quick Cook: Especially for stir-frying, ensure your wok or pan is screaming hot before adding the greens. Cook quickly to maintain crunch and color.
• Don’t Overcrowd: Cook in batches if necessary, particularly when stir-frying. Overcrowding lowers the pan temperature, leading to steaming rather than searing, which can result in soggy spinach.
• Wash Well: Cannot emphasize this enough. Grit is unpleasant.
• Stem vs. Leaf: For the best texture in stir-fries, consider cooking the tougher stem sections for 30-60 seconds before adding the delicate leaves.
• Serve Immediately: Stir-fried water spinach is best enjoyed fresh off the heat while it’s still vibrant and crisp. It tends to lose its appeal as it sits and cools. Blanched or steamed versions hold up slightly better but are still best served promptly.

Water spinach is more than just a simple green; it’s a fast-cooking, flavor-absorbing, texturally interesting vegetable that shines in a variety of preparations. Whether you prefer the fiery breath of a wok in a garlic stir-fry, the clean simplicity of blanched greens with a savory sauce, or the comforting addition it makes to a hot soup, Ong Choy offers delicious and satisfying ways to add more greens to your meals. Don’t be intimidated by its unfamiliar appearance if you haven’t tried it before – jump in and explore the tasty possibilities!