Practically all parts of the young plant are edible, although the shoot tips and younger leaves are preferred. Water spinach is consumed differently in Western and Chinese cuisines. Water spinach deteriorates rapidly once picked, so must always be used very fresh. The leaves can be used whole, or cut into smaller pieces. Like ordinary spinach, the stems require slightly longer cooking than the leaves.
The Cantonese exclusively stir-fry it.
Coarse stems and leaves are often used for animal fodder.