Unlike some other green vegetables, Water spinach is not bitter, but has a sweet, mild flavour. The young shoots and leaves are always picked before the plant flowers to ensure good quality. Sometimes the stems are sold stripped of leaves, sliced and soaked in water to encourage them into long curls.
It is usually lightly cooked, such as quickly stir fried with a savoury paste or chilli. The slightly slippery texture of the cooked leaves contrasts well with the firm stems. The stems should be added first when cooking, as the leaves take only a few seconds to wilt.
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