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Chinese Amaranth
- Soft oval or broad leaves
- Tender stems normally solid rather than hollow
- Green and red-veined varieties both occur
Vegetables
A tender Hong Kong leafy vegetable with soft oval leaves and usually solid stems; varieties may be green or red-veined.
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Name in Cantonese (Jyutping): jin6 coi3 No Cantonese voice on this device
莧菜 is listed by FEHD as Chinese spinach. This guide uses Chinese amaranth to distinguish it from ordinary spinach.
Look for soft oval leaves, clear veins and tender solid stems. Varieties may be green or red-purple, so colour alone is not reliable.
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Chinese amaranth has soft broad leaves and solid stems; water spinach has long hollow stems and more pointed leaves.
Commonly stir-fried with garlic or cooked in soup.
Remove tough stems and yellow leaves, wash leaf by leaf under running water and drain.
Keep unwashed and dry in the refrigerator and use soon.
Water spinach has long clearly hollow stems and narrower pointed leaves; Chinese amaranth normally has solid stems.
今晚蒜蓉炒莧菜。The employer wants Chinese amaranth stir-fried with garlic, not water spinach or ordinary spinach.
唔該要一斤嫩莧菜。Meaning: One catty (斤) of tender Chinese Amaranth, please.
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