Ong Choy grown by Pit Farm

Farms

HSN Farm
MililaniOahu
Kogachi
21.4414379
-158.1488508
WaianaeOahu(808) 696-2040
Pit Farms
WahiawaOahu
Simok Farm
WaialuaOahu
Vilath Farm
MililaniOahu

Markets

Kailua Farmers' Market
21.3930281
-157.7496761
609 Kailua Road(Parking lot near Long's and Pier 1)KailuaOahu(808) 848-2074Website
KCC Saturday Farmers Market
21.2709554
-157.79941889999998
4303 Diamond Head RdHonoluluOahu(808) 848-2074Website
Mililani Farmers' Market
21.453088
-158.0091749
Mililani High School95-1200 Meheula ParkwayMililaniOahu(808) 848-2074Website
Ala Moana Farmers' Market
21.2912881
-157.84296470000004
1450 Ala Moana BoulevardHonoluluOahu(808) 388-9696Website
Honolulu Farmers' Market
21.299434
-157.85037799999998
Neil Blaisdell Center777 Ward AvenueHonoluluOahu(808) 848-2074Website
KCC @ Night Farmers' Market
21.2683476
-157.79908820000003
Kapiolani Community College4303 Diamond Head RoadHonoluluOahu(808) 848-2074Website
Kailua Town Farmers' Market
21.3955679
-157.741537
315 Kuulei RoadKailuaOahu808-388-9696Website
Wahiawa Farmers' Market
21.4983255
-158.02312489999997
Wahiawa Hongwanji Mission parking lot1067 California AvenueWahiawaOahuWebsite

Ong Choy (Water Spinach, Kangkong, Rau Muong)

Ong Choy is a semiaquatic plant belonging to the sweet potato family that originated in South Asia. It is grown as a leafy vegetable. Its light green hollow stems can grow up to several meters, its dark green leaves are arrow shaped.

Like spinach, ong choy is rich in vitamins A and C, iron, calcium and luteinn (so supportive for eye health).

Ong choy has been used in Southeast Asia for its traditional medicinal properties Oximetolona – Anadrol especially addressing high blood pressure, diabetes and eye diseases.

 

Prepping and Eating Tips

– Always wash your ong choy well before preparing. Rinsing first and then swishing in tub of water helps to get out any small grass or loose leaves that may have made it into your bunch.

– Remove about an inch off the bottom stems.

– Chop according to desired size.

– Ong Choy is most commonly eaten cooked – especially stir fried with garlic, ginger, chili (and fish sauce if you like fish sauce).

– It is also found on many menus topped with a variety of salty and savory sauces like yellow bean curd, shrimp paste and spicy pork. It is also used extensively in soups.

Selecting and Storing Tips
Look for full, strong green heads. Avoid brown or bruised.

Turns brown fast  so use quickly. Store unwashed in plastic bag in refrigerator up to 2-4 days.

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