Stir-Fried Red Amaranth Greens with Garlic (Xian Tsai/Ang Tsai)
- Oct 14, 2025
- 1 min read
We used to grow red amaranth back home in Taiwan and mom would always make a simple saute of them with a bit of vegetable oil, minced garlic and salt. The pigments from the greens would create a beautiful purple-red sauce that my sister Elaine and I loved to mix with white rice to give it a quasi-psychedelic hue (think jacked-up spinach). Amaranth greens are readily available here in SoCal at many Asian markets (e.g., 99 Ranch Market) and can also be easily grown from seed. This particular home-grown batch came from my co-worker's garden - thank you, Stan the Man!
Note on the sauce:
*If you can't source red amaranth greens, you can substitute with spinach, which has a similar flavor sans the purple-tastic colors
Notes
1
Separate the amaranth leaves from the main stems; place into a colander, rinse with tap water and shake dry.
2
Heat 1 tbsp oil in a wok over high heat; add the minced garlic and stir fry for 5-10 seconds or until fragrant. Add the amaranth greens and toss to combine.
3
Season the greens with 1/2 tsp kosher salt (or to taste); add 1/4 cup of water and stir fry until the greens are just wilted.
4
Plate and serve with steamed white rice.
Instructions
1 large bunch of red amaranth greens*
5 cloves garlic minced
1 tbsp vegetable oil
1/4 cup water
1/2 tsp kosher salt or to taste
Stir-Fried Amaranth Greens with Garlic (Xian Tsai/Ang Tsai)
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Prep Time
10 min
Cooking Time
5 min
Rest Time
0
Total Time
15 min
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