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Green Amaranth (also known as Green Amaranth Greens or Chinese Spinach) is a popular seasonal leafy vegetable in Hong Kong and southern China during the hot summer months. It belongs to the Amaranthaceae family, with the scientific name primarily Amaranthus tricolor (green varieties).
The plant has vibrant green leaves and tender stems. Compared to red amaranth, green amaranth has a milder, fresher taste—slightly sweet and crisp without bitterness or strong "green" notes. The texture is soft and smooth when cooked.
It thrives in hot, humid weather and is widely available and affordable in Hong Kong wet markets from May to September. Look for bunches with bright green, intact leaves and crisp stems. Common cooking methods include quick stir-frying with garlic and ginger (to preserve tenderness and color), adding to soups (e.g., with lean pork or egg drop), or simple sautéing. High-heat, short cooking time is best to avoid overcooking.
Nutritionally, green amaranth is a powerhouse: it is exceptionally rich in calcium (often reported 2-3 times higher than spinach), iron (1-2 times more than spinach), vitamins A, C, and K, high-quality protein, and dietary fiber. The protein has good bioavailability, making it excellent for vegetarians. It supports bone health, blood formation, digestion, and immunity. In Traditional Chinese Medicine, it is considered mildly cooling, with benefits for clearing liver heat, detoxification, promoting bowel movement, and relieving summer dampness or constipation. It is especially suitable for hot weather to reduce internal heat. Note that like many greens, it contains oxalates, so those with kidney stones should consume in moderation and pair with ginger or garlic if needed. Compared to red amaranth, green varieties tend to have a cleaner, more refreshing mouthfeel, while red ones offer more anthocyanins and blood-tonifying properties.
Green amaranth is a refreshing, nutritious staple on Hong Kong summer tables—easy to prepare and perfect for staying cool and healthy! 🥬
Here are a few simple home-style recipes specifically designed for green amaranth, perfect for Hong Kong's summer. Green amaranth has a tender, smooth texture, a refreshing taste, and is not bitter. It's great for stir-frying or making soup, quick and easy while retaining its nutrients (rich in calcium, iron, and vitamins). Each recipe serves approximately 2-4 people and can be prepared within 10 minutes.
1. Stir-fried Green Amaranth with Garlic (A Classic Home-Style Dish)
Ingredients:
300-400g (about half a catty) of green amaranth
4-5 cloves of garlic (minced or sliced)
1-2 tablespoons of oil
¼-½ teaspoon (or to taste)
A little water or broth (about 2 tablespoons, optional)
Instructions:
Wash the green amaranth and drain (you can cut it into sections, separating the stems and leaves).
Heat oil in a wok over medium-high heat and sauté the minced garlic until fragrant (do not burn).
First, stir-fry the stems for half a minute, then add the leaves and stir-fry quickly for 1-2 minutes. Add a little water/broth, cover and simmer until the amaranth is tender (while retaining its bright green color). Season with salt.
Tips: Stir-frying over high heat helps retain its tender texture and vibrant green color. Amaranth releases little water, making it suitable for vegetarian dishes or as a side dish with rice.
2. Amaranth and Lean Pork Soup (A refreshing and cooling soup)
Ingredients:
300g amaranth
100-150g lean pork (thinly sliced)
2-3 cloves garlic (crushed)
2-3 slices ginger (optional)
1-1.5 liters water or chicken broth
Salt to taste
A little oil (for marinating)
Marinade: A little light soy sauce, oil, and pepper (marinate for 10 minutes)
Instructions:
Marinate the pork slices and set aside. Wash and cut the amaranth into sections (separate stems and leaves).
Bring water/broth to a boil, add ginger slices, garlic, and pork slices, and cook for about 3-5 minutes.
First, cook the vegetable stalks until they begin to soften, then add the leaves and boil for 1-2 minutes. Season with salt.
Tips: The broth is clear and sweet, especially refreshing in summer. You can add egg drop soup or tofu for variation.
3. Amaranth with Salted Egg and Preserved Egg (Restaurant Style, Refreshing and Cooling)
Ingredients:
400-500g amaranth
1 salted egg (yolk diced, reserve egg white)
1 preserved egg (diced)
4-5 cloves garlic (fry 2 until golden brown, slice the rest)
Oil (as needed)
200-300ml water or chicken broth
A pinch of salt/sugar (optional)
Instructions:
Fry the garlic until golden brown and set aside.
Heat oil in a wok, sauté the garlic slices until fragrant, add the amaranth and stir-fry quickly until half-cooked, then remove.
Fry the salted egg yolk in the same oil until fragrant, then add broth, diced preserved egg, and fried garlic. Bring to a boil.
Add the stir-fried amaranth and simmer for 2-3 minutes. Finally, pour in the egg whites and stir-fry until set.
Tips: Salted egg enhances the flavor, and egg white adds a smooth texture; this is a common dish in Hong Kong restaurants. Amaranth is refreshing, and pairing it with salted egg whites and salted egg whites prevents it from being too greasy.
4. Simple Variation Suggestions
Scallop and Amaranth Congee: Add soaked shredded scallops and ginger to the congee while cooking. Add chopped amaranth in the last 5 minutes and season with salt. Suitable for breakfast or for patients.
Amaranth and Egg Stir-fry: Stir-fry the amaranth until 80% cooked, then beat the eggs or add oyster sauce and stir-fry. Simple and high in protein.
Vegetarian Version: Stir-fry with minced garlic or add a few goji berries/carrot shreds for color.
General Tips:
When buying amaranth, choose leaves that are bright green, tender, and without any withered or yellowing.
Drain the vegetables well after washing to avoid excessive water release during stir-frying.
Amaranth is slightly cooling in nature; adding garlic or ginger can neutralize this. It contains oxalic acid, so people with kidney stones should consume it in moderation.
Local, in-season amaranth is the cheapest and sweetest to buy in summer; supporting local farms is even better!
These recipes are very simple, beginner-friendly, and preserve the sweetness and nutrients of amaranth.
