Ong Choy or Kong Xin Cai is a staple crop in Asian cuisine and is widely used in Chinese, Malaysian, Thai, Vietnamese, Filipino, etc cooking! This easy to care for and very fast growing crop produces smooth green leaves and hollow stems. Delicious when sautéed, the leaves are soft and succulent while the stems by contrast are crisp and tender. The contrast of these textures makes this a culinary delight! This is a very versatile green that pairs well with garlic and meat and in any dish you can imagine! As the name suggests, this plant grows very well in water and damp soil and is suited to warmer climates or greenhouse growing in cooler areas. Once you try ong choy, it is sure to be a favorite in your kitchen and a staple in your garden!. Kangkong, or water spinach, is an edible plant that is mostly used in Southeast Asian cooking. It has a nutty flavor similar to spinach. If you want to grow it, you're in luck because it is a relatively low-maintenance plant.