Description
Taiwan's representative summer veg 'Xiancai (Amaranth)' rapid-fried on high with garlic. Lacks spinach's astringency, turning gooey when heated.
Restaurants serving Stir-fried Amaranth
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Xiancai(Amaranth)
- Garlic
- Salt
- Oil
- (Chicken bouillon)
Instructions
- [Authentic Recipe]
- Trim hard bases of Xiancai, cut to bite-size. *Exists in green and red-centered varieties.
- Heat oil in a wok, fragrantly sauté minced garlic.
- Vigorously toss in Xiancai, toss on high.
- Wilts immediately releasing moisture, so season with salt and a little chicken bouillon, removing from heat swiftly in dozens of seconds.
Learn more Spice, substitutes, tips
Key spices
Garlic aroma and gentle green veg smell
Substitutes at Japanese supermarkets
Spinach or Moroheiya (thickness and iron sub)
Pairing
Brown rice、Braised fish
Trivia
[For Women] 'Jinyin Dan Xiancai' (with century/salted eggs) is famous in restaurants, but for low-calorie diets, simple 'Qingchao' with just oil and garlic is the iron rule. Contains several times the iron/calcium of spinach, strongly recommended for anemic women and pregnant women; Taiwan's edible supplement.
Eating tips & etiquette
[Unique Eating] Pouring the 'gooey green (or red-purple) soup' released from Xiancai over rice and washing it down smoothly like Ochazuke is daily Taiwanese home life!
Allergen
None