#Water spinach (aka #kangkong or #morningglory) is a #specimen that #thrives in lakes, rice paddies, ponds and #wetlands. This plant is known to be aggressive in growth and an invasive pest by crowding out native species integral to the local #flora and #fauna. This plant can grow up to 4 inches per day and can reach up to 70 feet long in their natural habitats. It is also known to be a problem breeding mosquitoes given the carpet of stems and leaves that keep the water still. The hollow stem is one of the key characteristics of this plant. Around the world, the way this vegetable is cooked differs country to country. In Singapore and in Malaysia, the leaves and the stems are served as they are, but they are harvested from the young shoots mainly. However, over in Thailand, the locals prefer mature plants with wider stems and the leaves are mostly trimmed off before cooking. The thick hollow stems ensures a crunchy bite and is well loved. Do you enjoy this vegetable? I think it makes a fabulous dish as it is high in fiber and rich in goodness. Back to this plate of vegetable, it is fresh off the farm, cooked lightly in boiling water before tossing them into a high heat wok for a couple of minutes with light seasoning. The result is extreme crunchiness, freshness and great taste.