13 minutes
A simple yet flavorful dish of stir-fried amaranth greens with garlic and ginger.
Amaranth Greens
0 oz
tablespoons
Garlic, minced
tablespoons
Fresh Ginger, minced
teaspoons
teaspoons
1. Prepare Amaranth Greens
First, prepare the amaranth greens by pinching off the tough stems, washing them thoroughly, and drying them either in a colander or with a salad spinner.
2. Heat Oil and Aromatics
Heat a wok or skillet over high heat until a bead of water evaporates upon contact. Add the vegetable oil and swirl it to coat the sides of the pan. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant and just starting to color.
3. Stir-Fry Amaranth Greens
Introduce the amaranth greens to the wok, stirring and tossing continuously. Stir-fry until the leaves soften and the stems become tender, about 1 to 2 minutes. If the greens seem too dry, add a splash of water.
4. Season and Serve
Once the greens are tender, sprinkle the kosher salt evenly over them and give everything a final stir. Transfer the stir-fried greens to a serving dish and serve immediately.
Add thinly sliced chicken, beef, tofu, or shrimp at the beginning and cook through before adding the greens. This variant turns the side dish into a hearty main course.
Mix various greens like baby bok choy, Chinese broccoli, and water spinach. Incorporate oyster sauce or hoisin sauce for a deeper flavor.
Add the zest of a lemon or lime towards the end of cooking. This will introduce a fresh and zesty note that pairs well with the ginger and garlic.
Garnish with toasted sesame seeds, crushed peanuts, or slivered almonds for a nutty flavor and a crunchy texture contrast.
Introduce chili flakes, fresh chilies, or a spoonful of sambal oelek for a spicy kick. Top with crushed peanuts for added texture.
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