Stir-fried Amaranth
My family loves amaranth, and even after National Day it's still pricey—3.5 yuan per jin at our local market. The simplest, best way to cook it is with fresh, crisp garlic and just a pinch of salt; the flavor is wonderfully savory, and the heat-released aroma of garlic also offers antibacterial and digestion-aiding benefits. The garlic bits, wrapped in the red broth, turn an inviting pink-tinged white. Though it's a vegetarian dish, it's rich in both texture and nutrition. Each time I make a plate, once the greens are gone, stirring the red broth into rice easily adds another half bowl to the meal.
Ingredients
red amaranth
1 handful
cooking oil
to taste
garlic cloves
to taste
salt
a pinch
Instructions
1
Step 1
Remove the roots and any tough or old parts from the amaranth. If the stems are long, break them into 2 sections. Soak in water for a while to clean, then drain well.
2
Step 2
Peel the garlic cloves, rinse them, crush them with the flat of a knife, and set aside.
3
Step 3
Heat a wok over high heat and add an appropriate amount of cooking oil. Add the crushed garlic and stir-fry until fragrant.
4
Step 4
Pour in the amaranth and stir-fry over high heat. The wok may look very full at first, but the amaranth will quickly wilt and release its juices once heated.
5
Step 5
Stir-fry until the amaranth releases its juices. If you prefer a crisp texture, add salt to taste now and serve; if you like it soft and tender like I do, cover the wok and simmer for another 1 to 2 minutes.
6
Step 6
When the amaranth has become very soft and tender in the wok, season with salt according to your taste.
7
Step 7
Transfer to a serving plate.
8
Step 8
Rich with the aroma of garlic, soft, and packed with flavor, this dish goes perfectly with a bowl of rice.
