Preparation

• Rinse kangkong in cold water, drain, and pat dry with paper towels. Slice off and discard the bottom halves of the stems. You can leave the stems and leaves whole, slice the leaves into ribbons and the stems into smaller pieces, or tear them with your fingers. If you're cooking kangkong with other ingredients, prepare everything else in advance -- kangkong is usually the last item to be added to the pan.

Stir-Fry

• Stir-fry kangkong in a wok over a medium-high heat with a little peanut or canola oil. Add the stems first and fry them, stirring often, for about a minute, then toss in the leaves. Stir until the leaves are just wilted, which will take another minute or two at the most. Add minced chili, garlic and ginger to the wok with the stems, optionally adding a dash of fish sauce, oyster sauce or soy sauce at the same time. The kangkong will cook in the short time that it takes the sauce to warm through. Authentic Thai, Malaysian and Chinese recipes for stir-fried kangkong might call for the inclusion of pungent fermented soy bean paste or fermented shrimp paste.

Blanch

• Blanching kangong whole cooks it just enough to take away the raw taste, but not enough to completely take away its naturally crisp texture. Plunge the washed leaves into boiling water, scoop them out after a maximum of 30 seconds, and transfer to a bowl of ice-cold water to halt the cooking process. Serve the blanched leaves as a standalone side dish, pour warmed oyster sauce over them, or top with fried minced garlic, a squeeze of lime juice, and a drizzle of sesame oil.

Tempura

• Dip whole kangkong leaves in a light tempura batter and deep-fry them for a crispy snack. Make sure the kangkong is completely dry before dipping in batter. It only needs to fry for one to two minutes in hot oil. Drain on paper towels and sprinkle with salt before serving. Try sprinkling kangkong tempura with lemon or lime juice for a little zing. Prepare other tempura vegetables too, such as zucchini, carrot and onion, and arrange them on a platter with a choice of dipping sauces. Fry the kangkong tempura last, as it will take the least amount of time to cook.

In Curries, Soups and Stews

• Prepare any curry, soup or stew and add a handful of kangkong for the final few minutes of cooking. The heat of a simmering sauce or broth is enough to wilt the leaves. Stir the kangkong into the mixture before serving. Add kangkong to Thai or Indian curries, or use it as a substitution for kale or regular spinach in your favorite recipes. Stir it into a cassoulet of slow-braised sausages, beans and tomatoes, or into minestrone soup. Braise it in the juices of corned beef instead of cabbage.