Water Spinach

About this crop

Water spinach is a semi-aquatic plant that thrives in damp soil and waterways, producing long, hollow stems and tender, arrow-shaped leaves. The hollow stems are its defining feature, providing a satisfying, hollow crunch that contrasts beautifully with the soft, wilting leaves when cooked. It is a fast-growing, resilient green that has sustained generations across Asia.

Traditional uses

In Cambodian, Laotian, and Vietnamese kitchens, water spinach is a daily necessity. It is most famously stir-fried over intense heat with garlic, chilies, and fermented soybean or shrimp paste. The hollow stems act like tiny straws, soaking up the savory, pungent sauces while retaining their crisp texture. It is also a common addition to sour soups, where its mild flavor balances the intense tang of tamarind.

While water spinach is distinctly Asian, its culinary role mirrors that of amaranth greens (callaloo) in the Caribbean and West Africa, or collard greens in the American South. It is the accessible, fast-growing green that provides bulk to everyday meals.

This river green connects the Southeast Asian communities of Elmwood and Cranston to a broader global tradition of utilizing resilient, local greens. Just as a Portuguese family relies on couve or a Southern family relies on collards, a Cambodian family relies on water spinach to bring freshness and crunch to the daily table.

How to prepare

To prepare water spinach, wash it thoroughly in several changes of cold water, as it can hold onto sand and grit. Trim the tough bottom couple of inches from the stems. Cut the remaining stems and leaves into manageable lengths, usually about three to four inches long. Keep the stems and leaves slightly separated, as the stems need a few seconds of a head start in the pan.

For a classic Southeast Asian stir-fry, heat a wok until smoking. Add oil, then immediately toss in smashed garlic and bird's eye chilies. Add the water spinach stems first, toss for ten seconds, then add the leaves along with a splash of fish sauce, oyster sauce, or fermented soybean paste. Toss vigorously for another thirty seconds until the leaves are just wilted but the stems remain crunchy.

Water spinach is also excellent lightly blanched and served with a dipping sauce, or dropped into a simmering hot pot or sour soup right before serving.