Kan Kong (otherwise known as Kang Kong, plus a long list of other names that are much harder to pronnounce, apart maybe from "Water Spinach") has long, hollow stems that retain their characteristic crunch when stir-fried. It has a strong flavour, with more bite to it than other Asian greens like bok choy. It doesn't have that same watery quality. It's perfectly capable of holding its own in a dish with a strong or salty sauce, and it's great stir fried.
I made this just as an easy dinner, to eat with some rice. On the rare occasion that I get my hands on fresh Asian greens, they get cooked without fuss or embellishment. I prefer to revel in the flavour of the greens, enjoying it all the more because I know it'll be a long time before I eat it again. This batch was cooked with garlic, ginger, and chilli - I think I added some soy sauce, too. Simple, delicious and fresh. I see Australia as a potential part of Asia, and despite European colonisation, the country is incredibly multicultural. That brings together a great food culture, and in Adelaide, my favourite restaurants are all Asian. For me, these are the flavours of home.
Stir-fried Asian Greens
1 bunch Kan Kong or other Asian greens
1-2 tsp finely chopped (or mashed) garlic
1-2 tsp finely chopped ginger
1 tsp chilli paste (sambal oelek is great), or siracha sauce
1 tbsp soy sauce, or to taste
1 tsp oil (not olive! choose an oil with a high smoking point)
Heat oil in a wok. Add garlic, ginger and chilli, sauteeing until fragrant.
Throw in your washed, chopped greens. Stir-fry for a few moments, until greens are beginning to wilt.
Add soy sauce to taste - remember that you can always add more later.
Cook until leaves are wilted, but stems retain some bite - shouldn't be more than a couple of minutes.
Serve with rice. Coconut rice is a good accompaniment, if you have the inclination.