In April, I found piles of baby leeks, red spring onions, amaranth and green garlic at one stand at the local farmers’ market. I bought some of each on impulse, and this dish is what became of them. Amaranth is a beautiful leafy green used in the cuisines of China and Mexico. You can find it at some Asian markets and farmers’ markets.
Ingredients
- 1 generous bunch amaranth, about 1/2 pound
- 2 tablespoons peanut or canola oil
- 2 medium leeks, white and light green parts only, cleaned and sliced
- 1 medium spring onion, trimmed, or 1 bunch scallions, white and light green part only, chopped
- ½ bulb green garlic, minced 2 tablespoons minced
- 2 teaspoons minced ginger
- 1 teaspoon sesame seeds
- ¼ to ½ teaspoon salt, to taste
- ⅛ teaspoon freshly ground pepper
- ¼ teaspoon sugar
- Soy sauce to taste
- Nutritional Information
Nutritional analysis per serving (2 servings)
594 calories; 22 grams fat; 4 grams saturated fat; 8 grams monounsaturated fat; 7 grams polyunsaturated fat; 84 grams carbohydrates; 9 grams dietary fiber; 4 grams sugars; 17 grams protein; 452 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves two as a main dish
Preparation
- Wash the amaranth, and trim away the thick ends of the stems. Cut the bottom, thicker parts of the stems into 1/2-inch lengths. If the leaves are very large, remove them and break off the stringy stems. Place the cut stems and leaves together in a large bowl. Have all the ingredients within arm’s length of your pan.
- Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two from the surface. Swirl in 1 tablespoon of the oil by adding it to the sides of the wok and tilting it. Add the leeks, spring onion, garlic and ginger, and stir-fry for one to two minutes until the leeks have softened.
- Add the remaining oil, amaranth (stems and leaves), sesame seeds, salt, pepper and sugar. Turn the heat to high and stir-fry for two minutes, or until the leaves have wilted and the stems are crisp-tender. Add soy sauce to taste. Remove from the heat and serve with rice.
- Advance preparation: This is a last minute stir-fry, but you can have all of your ingredients prepared several hours ahead.
15 minutes
Dining and Cooking