Water spinach has thin, hollow stems with long, flat, arrowhead-shaped leaves. The leaves are very tender and have a similar texture to spinach when cooked, whereas the stems are crunchy and firm. Water spinach is widely used throughout South-East Asian cuisines, however it is particularly popular in Thai food. They can be used in a stir-fry with flavours such as garlic and chilli, mixed into a curry, or even added to an Asian-style salad. As is true of most leafy greens, water spinach should only be added to hot dishes at the very last minute before serving.