Chinese, Quick & Easy, Vegetable

Stir-Fry Red Spinach

I was at a Korean shop in town to get my kimchi supply that Sunday mid-morning. Was walking pass a market (next door) when my eyes caught sight of red spinach. I happily bought 2 bundles home; cost RM1.50 (~US$0.50). I rarely see them at the market though. So that must be my lucky day. 🙂

Some say red spinach taste better than the ‘regular’ green spinach. I beg to differ as I think both are unique in taste. But I do agree that red spinach has more vitamins due to the red coloring. After plucking the leaves, I only get about 130g worth of red spinach leaves from 1 bunch.

I think there are only 2 Chinese ways to cook spinach. It’s either stir-fry or soup. Since I’ve done spinach soup before, let’s try stir-fry.

Stir-Fry Red Spinach
My dad offered to cook this dish which of course thrill me, less work for me ma. Hehehe.
Can you see the blood red spinach juice at the bottom?

Let’s cook!

Red Spinach
Red spinach. Pluck the leaves and rinse well.

Fry Garlic, Ginger, Dried Shrimp, Then Add Red Spinach
Add oil in wok in medium heat. Stir fry garlic, ginger and dried shrimps for about 1 minute.

Next add sesame oil. Now turn heat to high. Add red spinach.

Stir-Fry Red Spinach
Stir a little then add water.

Continue stir-fry for about 1 minute. Then add salt and soy sauce. Stir-fry one last time.

That’s it. Very simple and easy.

Stir-Fry Red Spinach
Serve hot with rice. Good with porridge too.
This healthy dish is perfect for busy working people who have little time to cook.

Stir-Fry Red Spinach
Serves 2-3

1 bunch red spinach (pluck leaves only)
2-3 cloves garlic, roughly chopped
1 inch ginger, finely sliced
1 tablespoon dried shrimps, soaked and roughly chopped
1/2 teaspoon sesame oil
1/4 teaspoon salt (or to taste)
1 teaspoon soy sauce
1/2 cup water
2 tablespoons oil

1. In medium heat, add oil in wok.

2. Stir fry garlic, ginger and dried shrimps for 1 minute.

3. Add sesame oil.

4. Turn to high heat, add red spinach.

5. Add water. Stir fry spinach for 1 minute.

6. Lastly, add salt and soy sauce.

7. Stir fry for another 30 seconds-1 minutes. Turn off heat.


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  • Reply smallkucing July 7, 2011 at 1:30 am

    oo i would normally make soup. Also taste good.

  • Reply Grace@ Food-Fitness-FreshAir July 7, 2011 at 3:16 am

    I loveee spinach, and have never seen the red variety. So beautiful! This dish looks right up my alley.

    • Reply Che-Cheh July 7, 2011 at 9:54 am

      Hi Grace, there’s another spinach version that is all red. Nature is interesting ya.

  • Reply Pierre July 7, 2011 at 3:24 pm

    Yummy home love food there, great with Hot rice! Very Korean-ly presented on the first picture too.
    I haven’t tried red spinach before, I think I may have seen it when I was in oz. It’s so cool how they’d bleed red like that.

    • Reply Che-Cheh July 7, 2011 at 9:20 pm

      The first pict remind me of sigeumchi namul. Haha
      I have another blood red veggie to share later.

  • Reply Nava Krishnan July 7, 2011 at 3:51 pm

    This is such a healthy veg, I cook this very often at home but added into dhal curries.

    • Reply Che-Cheh July 7, 2011 at 9:21 pm

      Woah add into dhal? YUM!!!

  • Reply Richard April 18, 2017 at 11:01 am

    Taste horrible, would not recommend. Not a good mixture of flavors. Will leave the ginger, shrimp and sesame oil out of it bext time round.

    • Reply Che-Cheh April 18, 2017 at 2:43 pm

      Hi Richard, you can try just simple garlic and salt stir fry with spinach.

  • Reply Jess February 8, 2021 at 10:02 pm

    Can we cook the stems of the spinach too? Feel that it’s a bit of water to throw the stems away

    • Reply Che-Cheh February 9, 2021 at 10:44 am

      Hi Jess, yes you can. Take only the upper young portions. The lower stems are usually fibrous and difficult to chew.

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