Water spinach is a semi-aquatic leafy green widely used in Southeast Asian cuisines. Despite its name, it’s not related to common spinach — it belongs to the morning glory family and has a distinctive hollow stem that stays crunchy when cooked.
The leaves are tender with a mild, slightly sweet flavour, while the stems provide a satisfying crunch. It’s a staple in stir-fries, particularly the classic garlic and chilli preparation found in Thai, Vietnamese, and Malaysian cooking. It also works well in soups, curries, and simply blanched with oyster sauce.
Water spinach is increasingly available at Asian grocers and farmers’ markets across Australia. It wilts quickly after purchase, so it’s best used within a day or two. Both the leaves and stems are eaten, though they’re often separated during preparation since the stems take a little longer to cook.
How it's made
Nutrition (per 100g)
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
stir-fry leafy green
- Kangkong belacan
- Water spinach stir-fry
- Adobong kangkong
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Where this data comes from
FSANZ
Analysed
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