Ipomoea aquatica.

  • *kangkong (you can substitute many leafy greens)
  • 1 tablespoon sesame oil
  • 1/2 onion
  • 4 cloves garlic
  • 1 piece ginger
  • 1 chillie
  • 2 tablespoons water
  • 1 tablespoon sweet soy sauce (kecap manis)
  • sesame seed
  • basil leaves, fresh
  1. Wash, trim and drain kangkong.
  2. In a wok or skillet, heat a tablespoon sesame oil over medium-high heat.
  3. Add chopped onion, chopped garlic cloves and a peeled and minced ginger.
  4. Stir-fry for a minute or so until the onion begins to turn translucent.
  5. Add the kangkong, finely chopped bird chili pepper, water and soy sauce.
  6. Continue to stir-fry just until the kangkong wilts, about another minute.
  7. Plate with a garnish of toasted sesame seeds or ripped Thai basil leaves.

*Other names. In English as Water Spinach, Water Morning Glory, Water Convolvulus, or by the more ambiguous names "Chinese spinach" and "swamp cabbage".Also in other languages as Kankon (Japanese); ung choi (Cantonese Chinese); toongsin tsai (Mandarin Chinese); ong choy, ungtsai, tung choy (China); kang kong (Filipino, Malaysian); kang kung, rau muong (Vietnamese); pak bung (Thai).