Water spinach (Ipomoea aquatica) is a fast-growing, semi-aquatic leafy green of the morning-glory family, known across Asia as ong choy, kangkong, rau muong or water convolvulus. It is grown for its long, hollow, jointed stems and tender, arrow- or lance-shaped leaves, both mild and faintly grassy, and is most often stir-fried hard and fast with garlic and chilli across Southeast Asia and southern China.