Red Amaranth, also known as Chinese spinach or red amarnath, is a leafy green vegetable that is commonly used in Asian cooking, particularly in Chinese and Southeast Asian cuisine. It is a member of the Amaranthaceae family, which also includes other leafy greens such as spinach, Swiss chard, and beet greens.
Red Amaranth leaves are known for their vibrant red color and are packed with nutrients, including vitamins A and C, iron, and calcium. They have a slightly earthy and sweet taste with a hint of bitterness. The leaves and stems can be eaten, and it’s often used in stir-fries, soups, and as a leafy green in salads. It’s also used in traditional medicine in some cultures.
Red Amaranth leaves can be found at Asian grocery stores or farmers market. It can be stored in the refrigerator in a plastic bag for up to a week. When cooking, it’s important to not overcook the leaves as they will lose their vibrant color and become mushy.
How to Cook ?
Here are a couple of ways to cook Red Amaranth leaves:
- Stir-Fry:
- Rinse and chop the red amaranth leaves and stems.
- Heat some oil in a pan over medium-high heat.
- Add garlic, ginger, and any other vegetables or protein you like.
- After a minute, add the red amaranth leaves and stems.
- Stir-fry for a couple of minutes, until the leaves are wilted and the stems are slightly tender.
- Season with soy sauce, oyster sauce, salt, and pepper to taste.
- Serve as a side dish or over rice.
- Soup:
- Rinse and chop the red amaranth leaves.
- In a pot, bring water or broth to a boil.
- Add chopped red amaranth leaves, meat, and any other vegetables you like.
- Simmer for a few minutes until the leaves are wilted and the meat is cooked through.
- Season with soy sauce, oyster sauce, salt, and pepper to taste.
- Serve as a light meal.
- Salad:
- Rinse and chop the red amaranth leaves.
- Toss with your favorite salad dressing, such as balsamic vinaigrette or lemon juice.
- Add additional