This is the red version of Chinese spinach. It can be stir-fry or used for soup. When used for soup, it will leave the soup with a lovely shade of red colour.
This pink spinach adds a bit of drama to the dining table.
Like most leafy greens, this vegetable doesn’t need more embellishments than garlic and salt.
I blanched this spinach in boiling water, squeezed out excess water and dress it with salt, minced garlic, soya sauce and sesame oil. Top with toasted sesame seeds and we have a side dish.
Pot To Plate 