Chinese Red Amaranth Stir Fry with Garlic (Easy Asian Greens)

Chinese Red Amaranth Stir Fry with Garlic is a simple Taiwanese and Chinese vegetable side dish made with tender red amaranth greens, garlic, and a little salt. It's quick, healthy, and comes together in just minutes!

Jump to:

• What is Red Amaranth?
• What Does Red Amaranth Taste Like?
• Ingredient Notes
• Instructions
• Storage Tips
• FAQ
• Chinese Red Amaranth Stir Fry
• More Delicious Chinese Vegetable Stir Fries
• Pin for later!

One of the most fun things about cooking red amaranth is that the leaves release a beautiful reddish-purple juice as they cook. I loved this dish as a kid because of the vibrant color - and honestly, I still do.

This easy stir fry pairs well with rice and almost any Asian main dish, making it a great everyday vegetable recipe.

What is Red Amaranth?

Red amaranth is a leafy green vegetable commonly used in Chinese and Taiwanese cooking. In my household, we called it Han Cai (漢菜), but you may also hear it called:

• Xian Cai (莧菜)
• Hong Cai / Red Vegetable (紅菜)

The leaves are tender and slightly earthy, similar to spinach but softer once cooked.

As it cooks, the leaves release a gorgeous magenta-red liquid that naturally colors the dish.

What Does Red Amaranth Taste Like?

Red amaranth has a mild earthy flavor similar to spinach, but softer and more delicate in texture once cooked. The stems can be slightly firmer, which is why many people remove the thicker stems before stir frying.

Garlic and a little salt are all you really need to make this vegetable shine.

Ingredient Notes

Red Amaranth

Remove the thicker stems and use mostly the leaves and tender stems.

Garlic

Fresh garlic works best here and adds lots of flavor to the greens.

Cooking Oil

Use a neutral oil with a higher smoke point such as:

• Avocado oil
• Canola oil
• Peanut oil
• Vegetable oil

Instructions

Remove the leaves and tender stems from the red amaranth and rinse thoroughly.

Heat oil in a wok or large skillet over medium heat. Add garlic and stir fry for about 30 seconds until fragrant. Add the red amaranth and cover for about 1 minute to help the greens wilt. Uncover, season with salt, and stir fry for another 2-3 minutes until fully cooked and tender.

Remove from skillet or wok and serve! That's it!

By the way check out the red juiciness I was talking about!

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat quickly in a skillet or microwave before serving.

FAQ

Is red amaranth the same as spinach?

Not exactly, but they are somewhat similar. Red amaranth is softer and more delicate once cooked and releases a distinctive reddish-purple color.

Do you eat the stems of red amaranth?

Tender stems are edible, but thicker stems can be tough, so many people remove them before cooking.

Why does red amaranth turn red when cooked?

The leaves naturally release red-purple pigments during cooking, which creates the colorful juice in the dish.

More Delicious Chinese Vegetable Stir Fries

If you liked this Chinese Red Amaranth Stir Fry, here are some more easy and tasty Chinese and Taiwanese veggie dishes to try!

• Yu Choy Stir Fry with Ginger - Tender leafy greens stir fried with ginger for an easy home-style Asian vegetable side dish with a mild peppery flavor.
• Water Spinach Stir Fry - Water spinach cooked with garlic and fermented tofu for a savory, umami-packed vegetable dish that pairs perfectly with rice.
• Stir Fry Bean Sprouts and Garlic Chives - Crisp bean sprouts and flavorful Chinese garlic chives come together in this simple and delicious veggie stir fry.
• Luffa Stir Fry with Dried Shrimp - Soft and tender luffa gourd stir fried with dried shrimp for a classic Chinese and Taiwanese comfort dish.

Pin for later!