Stir-Fried Purple Amaranth
A quick and vibrant stir-fry featuring tender purple amaranth leaves, aromatic garlic, and simple seasoning that lets the natural flavor of the greens shine through.
Story
This classic Chinese home-style dish comes together in minutes. Purple amaranth has a lovely earthy flavor and tender texture when quickly stir-fried. The key is high heat and minimal cooking time to preserve the vibrant color and fresh taste.
Ingredients
purple amaranth leaves and tender stems
300g
garlic cloves, minced
3
vegetable oil
2 tablespoons
salt
to taste
chicken powder or MSG
a pinch
Instructions
1
Prep the greens
Trim any tough or woody stems from the amaranth. Separate the tender stems from the leaves. Wash everything thoroughly under cold running water and drain well.
2
Get the wok ready
Heat a wok or large skillet over medium-high heat. Add the vegetable oil and let it shimmer.
3
Bloom the garlic
Add the minced garlic to the hot oil. Stir quickly for about 30 seconds until fragrant and just starting to turn golden. Don't let it burn.
4
Stir-fry the greens
Add the amaranth stems first and stir-fry for 30 seconds, then add the leaves. Toss everything together for 2-3 minutes until the greens are wilted but still vibrant and slightly crisp.
5
Season and serve
Sprinkle with salt and a pinch of chicken powder. Give one final toss to distribute the seasoning evenly. Serve immediately while hot.
