Chinese water spinach, also known as morning glory and kangkong, is frequently stir-fried with chili and shrimp paste. Photo: Xiaomei Chen Chinese water spinach, also known as morning glory and kangkong, is frequently stir-fried with chili and shrimp paste. Photo: Xiaomei Chen
Chinese water spinach, also known as morning glory and kangkong, is frequently stir-fried with chili and shrimp paste. Photo: Xiaomei Chen
Chinese culture

Chinese water spinach, or kangkong – eaten widely across Asia, but considered a weed in the US

  • In Southeast Asia, where the vegetable is most prevalent, it is cooked with chilli, shrimp paste and fermented bean sauce
  • Early European records note the plant’s extreme productivity; it can grow both on land and in water

Topic |   Chinese culture
Chinese water spinach, also known as morning glory and kangkong, is frequently stir-fried with chili and shrimp paste. Photo: Xiaomei Chen Chinese water spinach, also known as morning glory and kangkong, is frequently stir-fried with chili and shrimp paste. Photo: Xiaomei Chen
Chinese water spinach, also known as morning glory and kangkong, is frequently stir-fried with chili and shrimp paste. Photo: Xiaomei Chen
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