OOooh Ong Choy

They look like Morning Glories, but . . .

     You may know it as Water Spinach or Kangkong.  Until searching out seasonal foods beginning with the letter Oo, I had never heard of Water or Asian Spinach.  When I saw photos of it growing in its natural habitat it was obvious this would make for a stunning addition to any garden!  Ong Choy is reported to do very well in hydroponic systems, with one report indicating it is a rather prolific ground cover in hot climates.  That’s Vegas!  But I can’t say I’ve ever seen this plant used as ground cover in our valley.  Any Master Gardeners out there with information on growing this plant as ground cover please share.  If it’s indeed do-able I’d be interested in trying.  I think it's lovely, as the flowers look similar to Morning Glories, to which Ong Choy is related.  Another surprise, sweet potatoes happen to be a close relative, though I don't see the connection.   

A summer vegetable, Ong Choy, literally grows in the water ways of tropical and subtropical climates, loves lots of direct sunlight (Vegas) and can be rather invasive due to its abundant and fast growing nature.  The entire plant is edible, though it is not recommended it be eaten raw.  Unlike American Spinach, Ong Choy is a bit heartier and takes longer to cook. 

 I was able to find Ong Choy at one of the markets on Spring Mountain, as this is a commonly used ingredient in Asian cuisine.  The stems are much thicker around than American Spinach and I was surprised to see they are actually hollow!  Yet the hollowness doesn’t speed up the cooking process, the stems still need to be cut and added to the wok or pot before the leaves.  Which also need to be chopped, as they tend to get a bit stringy, kind of like the stems of artichokes.  As a matter of fact, Ong Choy has that same nutty flavor characteristic found in artichokes.  High in vitamins A and C as well as a good source of calcium makes Ong Choy a healthy choice for pasta dishes and other vegetarian entrees. 

Summer at my house equals lots of grilling.  But you can’t grill every night.  So simple one-pot meals are a great alternative.  I decided to use my purchased Ong Choy in a stir-fry.  So easy and tasty with just a few ingredients.  Feel free to add your favorite stir-fry vegetables to the recipe below

Ingredients 

2 bunches Ong Choy – rinsed and towel dried             3 cloves fresh garlic – minced

3-4 fresh red chili peppers *                                              1 tablespoon rice wine vinegar

1 tablespoon fermented bean curd                                1 tablespoon fresh ginger – grated

1 tablespoon soy sauce – low sodium                          ½ cup raw peanuts – roughly chopped

1 yellow bell pepper - seeded and chopped                  1-2 clean carrots - shaved with a peeler
1 cup sliced mushrooms - any kind                              1-2 tablespoons grapeseed oil

Cooked rice or noodles for serving

* Special Tool: Wok or large deep skillet if you do not have a Wok

Procedure

1)      Cut and remove bottom ends of stems on Ong Choy – chop remaining, usable portion of stems as well as chopping the leaves

2)      Pour grape seed oil into hot wok

3)      Add garlic and sauté just until soft – don’t let the garlic burn, it will taste bitter

4)      Add the chopped Ong Choy stems and allow to cook about 2-3 minutes

5)      Add red chili peppers, Ong Choy leaves, grated ginger, rice wine vinegar, soy sauce, bean curd and sauté another 2-3 minutes

6)      Add chopped peanuts and cook one more minute

Taste for seasoning adding salt or pepper to taste.  Though you really shouldn’t need any since the soy sauce and bean curd are a bit salty and the red chilies should provide you with enough heat. 

*Remind your guest not to eat the whole red chilies – unless they can take the heat.

Serve over cooked rice or noodles                                                    Makes 4 servings

 

Ready to add the carrots and bell pepper