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.