Kangkong 空心菜

A bundle of “kangkong”

Introduction
This leafy vegetable is chacterized by its longish narrow leaves and hollow stems. The Chinese name, 空心菜, literally means “hollow-centre vegetables”. It is a semi-aquatic tropical plant growing on water or moist soil.

Common Uses
They are popularly used in South East Asian cooking and one of the most common uses is to stir-fry the vegetables in either garlic or sambal chilli.

Names
1) Scientific Name: Ipomoea aquatica
2) Chinese (both simplified and traditional): 空心菜 (means “hollow-centre vegetables”)
Mandarin Pinyin: kongxincai
3) English names: water spinach, water morning glory, water convolvulus, Chinese spinach, swamp cabbage
4) Local names: kangkung/kangkong, eng cai (Hokkein)

Health Benefits & Properties
According to this website, these vegetables are “good sources of iron, calcium, vitamins B and C and amino acids.”

Storage
Store vegetables in the crisper (vegetables) section of the fridge for about 1-2 days.

Selection
Look out for fresh and green leaves, with no signs of wetness or rot.

Recipes
Check out NoobCook’s recipes with kangkong as a key ingredient.

Where to Purchase it in Singapore
- In wet markets and supermarkets.

References and Further Reading
- Wiki: Ipomoea aquatica