Here is a recipe on amaranth after harvesting amaranth in the garden recently Growing and harvesting amaranth. Amaranth has a place in my heart as it brings back of childhood memories in Malaysia. In Malay it is called bayam. My mum use to stir fry them lots when I was young and I use to hate them as they do have a particular acquire taste. However, these amaranth that I grew is a much different variety with a more crunch on its leaves and less subtle of that particular taste.
Amaranth are available to buy from Asian grocers. I have grown and harvested them Growing and harvesting amaranth
It’s good for you so do taste it. I have used fish sauce to counteract the particular taste. The leaves do shrink as lot after cooking. So don’t be surprise to find out that there is not much left after stir frying them.
Recipe makes about 3-4 persons
400 grms amaranth leaves and young stem
2-3 garlic cloves
3 stalks spring onion
2 cm thick ginger
1 small size carrot
One tablespoon of cooking oil
1 teaspoon of fish sauce (to taste)
A few turns of black pepper grinder
Washed and sliced the amaranth leaves into 2-3 com thick. Peel and chop the garlic cloves finely. Slice the spring onions. Peel and slice the ginger in thin slices. Wash and cut the carrot in small thin quarters.
Heat the pan till it’s hot and add the cooking oil till start to smoke a little. Turn to heat to medium high on the hob.Then add the white part of spring onion. Stir fry for 1 minute then add the finely chopped garlic and thinly sliced ginger.
Fry till it becomes fragrant but not burn. As soon as it’s fragrant add the carrots and amaranth give them a good stir fry till the amaranth begins to wilt. Add the fish sauce and rest of the green part of spring onions. Turn the heat off as it’s done. Add some black pepper to taste.
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