Can someone tell me specifically what this is and how it is grown? After cooking it is not easily identifiable.

Jim

Jim

Googling on your suggestions, I quickly found lots of references, recipes, etc. for ong choi. Here is the list of synonyms I have accumulated:

ong choi (Cantonese)

kangkong (Malaysian)

morning glory

water convulvus

water spinach

swamp cabbage

rau muong (Vietnamese)

kong sin tsai

hollow heart spinach

Chinese watercress

Note that convulvulus is a large, diverse family of plants which includes the morning glory flower and sweet potato.

Thanks again.

Jim

Boston's China Town restaurants feature seafood more than any other China Town I've visited. Many have large tanks to hold live fish, shrimp and crabs.

Jim

If you have Asian grocery stores, just look in their produce sections and you should be able to find ong choy aka kang kong. Chinese will call it ong choy.

You can eat all the leaves and break the stem at the point where it turns from tender to tough and eat the tender part. It is most commonly prepared with spicy bean curd because it is general consensus that it's so good this way.

Thanks.

Jim