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Still can't get used to calling this morning glory (would make me feel like I am a grazing cow!). But Sin Hoi San has nailed it for this classic vegetable cze char, unique to Southeast Asia and almost a Singaporean cze char favourite. The key to it is really fresh and young vegetable and a quick stir-fry so as not to over-cook. Kang Kong as it is known in Malay or water spinach or river spinach. It has hollow stem which gives it that extra crunchiness.