Garlic Stir-Fried Amaranth
A quick, vibrant Chinese side dish where tender amaranth greens are wok-tossed with fragrant garlic. The high heat preserves the leaves' bright color and delicate texture, creating a simple yet flavorful accompaniment to any meal.
Story
This classic Chinese home-style dish showcases how a few simple ingredients can transform humble greens into something delicious. The key is working quickly over high heat to keep the amaranth vibrant and slightly crisp.
Ingredients
fresh amaranth greens
300g (about 2 small bunches)
garlic cloves
4-5 cloves
vegetable oil
2 tablespoons
salt
½ teaspoon
water
2 tablespoons (optional, for steam)
Instructions
1
Prep the greens and garlic
Wash the amaranth thoroughly under cold running water. Trim any tough stems and cut the leaves and tender stems into 2-inch pieces. Peel the garlic cloves and mash them into a rough paste using a mortar and pestle or the flat side of a knife.
2
Heat the wok
Place a wok or large skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan. The oil is ready when it shimmers and flows easily.
3
Cook the garlic
Add the garlic paste to the hot oil and stir-fry for about 30 seconds until fragrant. Watch carefully—garlic burns quickly and will turn bitter.
4
Wok the amaranth
Add the amaranth all at once and toss vigorously with a wok spatula. The greens will immediately start to wilt. If the pan looks dry, add the water to create steam, which helps cook the greens evenly.
5
Season and serve
Sprinkle in the salt and continue tossing for another minute until the amaranth is just tender but still retains some bite. Remove from heat immediately and serve hot as a side dish.
