Home › Vegetables

Red Amaranth (Hin Choy) with Garlic and Oyster Sauce

Share

Photo by FotoosVanRobin/flickr
enlarge image

Photo by FotoosVanRobin/flickr

Red amaranth, called hin choy in Chinese, is also known as Chinese spinach.

Serves 4-6

Ingredients

1 bunch red amaranth
2 tablespoons oil
1 teaspoon crushed garlic
2 tablespoons oyster sauce
2 teaspoons sugar
2 teaspoons cornflour (cornstarch)

Directions

Wash amaranth and shake dry. Discard lower stems which may be tough.
Pick leaves and cut tender stems into bite-sized pieces. Heat oil in a
wok and fry the garlic on low heat, stirring until it is pale golden.
Add the amaranth, increase heat to medium and toss with a spatula until
the leaves are wilted. Add oyster sauce and sugar, cover with lid and
allow to steam for a minute or two. Meanwhile, combine cornflour with 2
tablespoons of cold water in a small bowl. Stir into liquid in pan
until it boils and thickens.

Serve at once with steamed rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Post new comment

Your comments are welcome, please adhere to our guidelines

Be respectful. Personal attacks will not be tolerated; nor will profane, abusive or threatening posts.

Keep it short (150 words or less), Stay on topic.

Asia Society reserves the right to moderate all comments and remove or edit for guideline violations. Thank you.

The content of this field is kept private and will not be shown publicly.
Type the characters you see in this picture. (verify using audio)
Type the characters you see in the picture above; if you can't read them, submit the form and a new image will be generated. Not case sensitive.