How to Cook Classic Asian Greens – Thai vs Chinese – Marion's Kitchen

Share it with your friends Like

Thanks! Share it with your friends!


How to cook Thai water spinach (also known as ‘pak boong’, morning glory or kang kong). And how to cook Chinese garlic broccoli. Two easy techniques for Asian greens that will actually have you craving vegetables!

Thai ‘Pak Boong Fai Dang’ Recipe:
Chinese Garlic Broccoli Recipe:

Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:

Binge watch a whole bunch of my Asian food recipe videos here:

Come chat with me on:

And if you’re in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You’ll find them in the Asian aisle at these stores:

For more super tasty recipes:


Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.


zaini abdullah says:

In Malaysia, Indonesia and Singapore its KANGKONG BELACAN !

Kate Resob says:

we malaysian call it kangkong stir fry with shrimp paste and chili or we use it to make sambal

Hana Valentine says:

More veggies videos please! 😊😊😊😊

Kims __ says:

Kangkung my fave

BingBing Peony says:

I LOVE WATER SPINACH !!!!!!!!!!! & now i can make it too, thanks !

caruna muthu says:

Marion for the Thai dish ( water crest) you can add in with shrimp paste or anchovies and it will be extremely tasteful 😋
It is called ‘kangkung belacan ‘ as Malaysian dish😋😋 I am Malaysian married to Queenslander
Love watching your videos 👍👌All the Best🙏


Nabanita Kundu says:

M gonna do it with spinach

Jade Marie says:

😋😋😋😋 my favorite

Yasin Fadiel98 says:

cah kangkung in Indonesia 😘😘

Jelena Bartels says:

Hi Marion, Love your recipes. Just wanted to ask about a dish i saw in a yum cha restaurant. It was a dish of a Chinese green vegetable with large flat leaves. It was arranged very neatly on the plate with thick stalks cut off and leaves perfectly trimmed at the top. Over the top was oyster sauce. It seemed that the leaves were not just steamed as they had a very slightly oily coating. The leaves had retained their vibrant green colour. I hope that you will be able to recreate this dish as it was very simple, stylish and most importantly, delicious. Hope you can help.

Sandhya Muthukumar says:

I miss my Kangkung 🥺🥺🥺 Please do more vegetable series!

flowersmile123 says:

This looks so delicious! I love greens. I will try this recipe. Thanks Marion.

nino mendoza says:

I grew up eating kang kong I just love it!!!

ShalJay05 says:

This was great. I used one tablespoon of honey instead of sugar. I also don't have most of the greens where I am living so I improvised too.

Fiji Wickham says:

Love this! Thanks for the recipe for Kan Kong. Its my favorite Asian green. Known in Fiji by its Indo Fijian name as 'Karamua'

De Rose says:

More amazing recipes from Marion kitchen! I love that you made this video on vegetables coz to me side dishes are just as important as the main dish. Water spinach is my favorite green vegetable in the Philippines… but Lola makes a adobo water spinach dish and it's to die for!!! 💞

Shayma Saleh says:

Will try it love greens 🥬 love vegetable love Thai food 🥘 🌶 👌 Thank you

Nishita Reddy says:

Where can we buy that wok online?

Saba Ahmad says:

This was amazing! Please show more plant based recipes!

Ida Von Teese says:

Hi Marion! Will you please show us how to make the Taiwanese Green Beans (Din Tai Fung style) or the Sichuan Green Beans? I've been dying to make it at home but cannot find a good enough recipe.

Write a comment


This site uses Akismet to reduce spam. Learn how your comment data is processed.