What Is Chinese Spinach Called in English? The Common Names Explained

December 24, 2025 •

4 min read

Over 8,000 years ago, amaranth—one of the plants commonly referred to as Chinese spinach—was cultivated by ancient civilizations. But what is Chinese spinach called in English today? The term actually refers to several distinct leafy greens, each with its own English translation and culinary identity.

Quick Summary

The term Chinese spinach is a broad label for several leafy greens, most notably amaranth greens (Yin Choy) and water spinach (Ong Choy). Each has a different flavor and preparation method.

Key Points

Misleading Label: The term "Chinese spinach" often refers to one of two distinct vegetables: amaranth greens or water spinach.
Amaranth Greens (Yin Choy): These have solid stems and can be solid green or have red/maroon variegation. They have an earthy, nutty flavor.
Water Spinach (Ong Choy): This vegetable is identifiable by its long, hollow stems and is also known as kangkong or water morning glory. It has a milder flavor and a crisp texture.
Nutritional Superiority: Amaranth greens often contain more protein, calcium, and iron than common spinach.
Distinct Culinary Uses: While both are often stir-fried, their different textures and flavors mean they excel in different dishes; water spinach is prized for its crispness, and amaranth for its tender leaves.
Not Related to True Spinach: Neither amaranth nor water spinach is a botanical relative of the standard spinach (Spinacia oleracea).

Demystifying the Term "Chinese Spinach"

The phrase "Chinese spinach" can be confusing because it doesn't refer to a single type of vegetable, but rather a group of different leafy greens used in Chinese and other Asian cuisines. The most common varieties are amaranth and water spinach, but other greens can also be included. True spinach (Spinacia oleracea) is actually a different plant entirely, though its leaves share a similar appearance and can be used in similar ways. Understanding the key characteristics of each variety will help you choose the right one for your recipe.

The Two Main Contenders: Amaranth and Water Spinach

Amaranth Greens (Yin Choy / Xian Cai)

Amaranth greens are a group of species within the Amaranthus genus, often sold as "Chinese spinach". They are a warm-weather crop, thriving in heat and humidity, which makes them a staple in many tropical and subtropical cuisines. The leaves can be solid green or a striking mix of green and maroon/red. In Chinese markets, you might see them labeled by their Cantonese name, Yin Choy (苋菜), or Mandarin name, Xian Cai. Amaranth leaves have a mild, earthy, and nutty flavor that some describe as slightly sweet. The texture becomes tender and meaty when cooked, and the red varieties are known to release a vibrant, colorful pigment into cooking liquids. Nutritionally, they are superior to traditional spinach in protein, calcium, and iron content.

Water Spinach (Ong Choy / Kangkong)

Water spinach (Ipomoea aquatica) is a semi-aquatic vegetable with long, hollow stems and long, arrow-shaped leaves. It is known by many names across Southeast Asia, including Ong Choy in Cantonese, Kangkong in Malaysia and the Philippines, and Kongxincai (translating to "hollow-heart vegetable") in Mandarin. The leaves have a mild, slightly sweet flavor, while the hollow stems offer a crisp, juicy texture. Its ability to absorb flavors from sauces makes it a popular choice for stir-fries. In the United States, water spinach is sometimes classified as a noxious weed and regulated in certain states due to its aggressive growth habits.

How to Distinguish Between Amaranth and Water Spinach

While both are nutritious leafy greens, telling amaranth and water spinach apart is straightforward if you know what to look for. The simplest visual cue is the stem: amaranth has solid stems, while water spinach has characteristic hollow stems. Amaranth leaves are typically broader and can be variegated, whereas water spinach leaves are narrower and have a consistent green color.


Feature	Amaranth Greens (Yin Choy)	Water Spinach (Ong Choy)
Botanical Name	Amaranthus dubius and other species	Ipomoea aquatica
Stem	Solid and tender	Hollow and crisp
Leaf Shape	Oval to lanceolate, can be solid or variegated red/green	Narrow and elongated or arrow-shaped
Flavor	Mild, earthy, and nutty	Mild and slightly sweet
Cooking Liquid	Red varieties will bleed color into the water	No significant color change in liquid
Growth Habit	Upright plant, grows in soil	Semi-aquatic, grows in water or damp soil

Other Greens Sometimes Labeled "Chinese Spinach"

Malabar Spinach (Basella alba): A vine-like green that is not a true spinach but sometimes called "vine spinach" or "royal palace vegetable." When cooked, it develops a slightly slimy texture, similar to okra.
Ceylon Spinach (Talinum triangulare): Another succulent green with a mild flavor, also known as waterleaf or cariru. It is used in soups and stews in some regional cuisines.

Culinary Uses and Preparation

Both amaranth and water spinach are highly versatile and typically cooked rather than eaten raw, though young leaves can be added to salads. A common method for both is a quick stir-fry with garlic and seasonings.

How to cook Amaranth Greens

Stir-fry: Sauté with minced garlic until the leaves wilt. You can use oil and a bit of soy sauce or oyster sauce.
Soup: Add to clear broths or soups, especially the red varieties, which will add a beautiful color to the liquid.
Curry: In South Indian cuisine, it is used to make a dish called keerai masiyal, a seasoned puree.

How to cook Water Spinach

Stir-fry (the classic method): A very popular preparation, often called kangkong belacan, involves stir-frying with garlic, chilies, and shrimp paste.
Blanching: Quickly blanching the greens and serving with a dipping sauce preserves their crisp texture.
Soup: The stems and leaves can be added to soups, providing a unique texture.
Sautéing: Simply sauté with garlic and oil for a quick and easy side dish, a method perfected in many home kitchens.

Conclusion: Navigating the "Chinese Spinach" Market

When buying "Chinese spinach," it's essential to look beyond the generic label and identify whether you are purchasing amaranth greens or water spinach based on their appearance, particularly the stems. Amaranth greens offer a soft, earthy texture, while water spinach provides a crisper, hollow-stemmed experience. Both are healthy, delicious, and fundamental to a wide range of Asian dishes. Understanding their specific characteristics ensures you pick the perfect ingredient for your next culinary adventure. For more information on amaranth varieties, a specialty produce site can be a useful resource.

Specialty Produce provides a great overview of amaranth

Frequently Asked Questions

Yes, amaranth greens are one of the main vegetables commonly referred to as Chinese spinach, especially the species Amaranthus dubius.

In Cantonese, the name for amaranth greens is typically Yin Choy, while water spinach is known as Ong Choy.

The easiest way to differentiate them is by the stem. Water spinach has hollow stems, whereas amaranth greens have solid stems.

Malabar spinach is another green sometimes labeled as Chinese spinach, but it is a vine with a more succulent, and slightly slimy, texture when cooked.

You can, but be aware of the differences in texture and flavor. Water spinach has hollow, crisp stems that will affect the final result of your dish.

Water spinach is excellent for stir-frying, often with garlic and chili, which preserves its crispness. It can also be added to soups or curries.

Yes, research has shown that amaranth greens can be a superior source of certain nutrients, including protein, calcium, and iron, compared to regular spinach.