STIR-FRIED LEEKS WITH AMARANTH AND GREEN GARLIC
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.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 15m
Yield Serves two as a main dish
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : @context http, Calories 632, UnsaturatedFat 19 grams, Carbohydrate 93 grams, Fat 23 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 462 milligrams, Sugar 6 grams, TransFat 0 grams
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