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Water spinach or Kangkong (left), Amaranth or Red Yin Choy (right)

Water spinach: Also known as swamp cabbage, swamp spinach, water convolvulus or kangkong (Malaysia and Indonesia). It is a member of the sweet potato family, a tropical and subtropical perennial creeping plant that grows wild in exceptionally damp, swampy areas, ponds, marshes and lakes. In Australia, they are grown in the ground. The plants have pale green tubular stems and long pale to dark green triangular leaves. A popular vegetable in Chinese, Malaysian, Indonesian, Thai and Vietnamese cuisine. To use, pluck the leaves and young stems, discard the older lower part of the stems. Wash thoroughly due to its growing conditions. The leaves are quite similar in texture to English spinach. Used in salads, curries, and stir-fries. The Cantonese stir-fry with garlic, chlli and fermented bean curd (foo yu – see glossary) or brown bean paste (tau cheong). The Malay and the Nonya, stir-fry with a chilli paste and dried prawns. Need to cook only briefly till just wilted. The Chinese believe it should not be consumed in vast quantities, especially for those who have rheumatism, as doing so will lead to aggravating pain, owing to the plant been grown in water.
Amaranth: There are two varieties, one has colourful green leaves with red centres, the other is plain green in colour.Generally, Southeast Asians use amaranth in soups, curries or stir-fry. Like the kangkong, pluck the leaves and young stems, discarding the lower part of the stems.