Amaranth, Chinese spinach.
Most varieties of en choy are easily identified by their dark red and bright green leaves. En choy is related to beetroot. Like beetroot, its bright red colour comes from antioxidants called betalains, which colour the water during cooking.
En choy’s flavour and texture is similar to English spinach. The leaves and shoot tips should be lightly steamed or stir fried until just wilted – take care not to overcook. Use immediately after purchase or wrap damp stems in plastic and store for up to 2 days in the refrigerator.