New Zealand Spinach (Fan Xing)
海岸沿いのパワーベジタブル！肉厚でヌメリのある「海辺のほうれん草」
Description
A plant growing in coastal sands. Called 'Tsuruna' in JP, eaten as Ohitashi; in China, called 'Fan Xing' (Foreign Apricot), sold in markets as a summer health veg. Leaves are thick and triangular; heating releases a slight slime with a spinach-like depth.
Classification: Everyone, Ingredient, Vegetable, Fan Xing, New Zealand Spinach, Stir-fry, Medicinal, Antipyretic
Shops selling New Zealand Spinach (Fan Xing)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Tetragonia tetragonioides(New Zealand Spinach)
Instructions
- [Typical Uses]
- [Garlic Fan Xing]: Flash-fry with garlic. Thick leaves absorb oil and become juicy.
- Soup ingredient.
- Blanch and toss with peanut sauce or black vinegar as a cold salad.
Learn more Substitutes, pairings, tips
Key spices
Spinach-like but meatier and wilder/stronger. Has slight saltiness and slime
Substitutes at Japanese supermarkets
Substitute with Spinach or Malabar Spinach (Mu Er Cai)
Pairing
Garlic / Fermented Tofu (Fu Ru) / Pork
Trivia
Fine beads (vesicles) on leaves sparkle in sunlight, proving freshness. Like spinach, it contains oxalates; blanching briefly before cooking prevents that scratchy mouthfeel.
Eating tips & etiquette
Medically 'antipyretic/detoxifying', said to be good for stomach inflammation. Due to its wild hardiness, it was once prized as a famine food.
Allergen
None