ONG CHOY
Ong Choy (Ipomoea aquatica), also called Chinese Water Spinach, is a member of the morning glory family. This leafy green loves waterlogged soil and humid environments, and is valued for its fast growth and nutrient-rich leaves. We love it as a Leaf Spinach substitute in the Summer!
In season: July through October
Nutritional value: In some countries, Ong Choy is traditionally used in herbal medicine for its cooling properties and ability to aid digestion. It is also rich in vitamins A and C, iron, calcium, and dietary fiber.
Storage tips: For short-term storage, keep your Ong Choy unwashed in an unsealed bag in your refrigerator's crisper drawer for up to 7 days. If you are storing it and want to maximize freshness, wrap the heads in a damp paper towel to maintain humidity, then place in an unsealed bag. You can also freeze Ong Choy for use in stews and stocks by washing, blanching, and freezing!
Culinary uses: Ong Choy’s tender hollow stems and elongated leaves make it ideal for stir-frying, boiling, or eating raw in salads. In Southeast Asian and Chinese cuisine, Ong Choy is frequently stir-fried with garlic, chili, and soy sauce or used in soups and curries. And yes, you can eat the whole plant, stalks and all (their crunch is the best part)!
