Description
Fresh Vegetable Taiwan Kangkong
Kangkong, also known as water spinach or swamp cabbage, is a leafy green vegetable that is commonly used in Southeast Asian cuisine. It is a semi-aquatic plant that grows in or near water, and is a good source of vitamins A and C, as well as iron and calcium.
Kangkong has a slightly bitter taste and a tender texture, and can be prepared by stir-frying, sautéing, boiling, or adding to soups and stews. It is often used in Filipino, Thai, and Vietnamese dishes, and is typically paired with seafood or meat. Kangkong can also be used as a substitute for spinach in many recipes, and is often used to add a healthy green element to dishes.