By Grocery List Plus Editorial Staff | Published on June 14, 2026

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Southeast Asian Amaranth Stir-Fry with Ginger

Serves 4

104 cal · 15 min

Southeast Asian Amaranth Stir-Fry with Ginger

Recipe GLPR6e80cf5e026de5

3.8(1)
Asian
Side Dish
15 min
104 cal
Servings: 4
Stovetop
SNAP eligible

A vibrant, quick-cooking stir-fry featuring tender young amaranth leaves and stems infused with aromatic fresh ginger and savory fish sauce. This Southeast Asian-inspired dish brings bright, earthy flavors to the table in minutes, making it an ideal side or light main course.

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Ingredients

6 cups young amaranth leaves and stems, tops clipped from the upper 3 inches of the plant

3 tablespoons canola oil

1 tablespoon fresh ginger, thinly sliced

1 tablespoon fish sauce

Directions

  1. Rinse the amaranth leaves and stems thoroughly under cold water and pat dry with paper towels or a clean kitchen cloth to remove excess moisture.

  2. Heat the canola oil in a wok or large pan over medium-high heat until shimmering, about 1 minute.

  3. Add the sliced ginger to the hot oil and stir-fry for 30 seconds to release its aromatic oils and fragrance.

  4. Add the dried amaranth leaves and stems to the pan and toss continuously with the ginger and oil for 2 to 3 minutes, until the greens begin to wilt and soften slightly.

  5. Drizzle the fish sauce over the amaranth and toss everything together for an additional 1 to 2 minutes, until well combined and the greens are tender but still vibrant.

  6. Transfer to a serving dish and serve immediately while hot.

Comments

Grocery List Plus Editorial Staff3.75

Amaranth leaves are not reliably stocked at Charlotte-area Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger banners; plan on an extra stop at an Asian market or specialty grocer to find them fresh. Fish sauce is available at most major chains now but ALDI and some Food Lion locations may not carry it, so verify before shopping. The stated 15 minutes omits prep of leafy greens and ginger—add 5 minutes for washing, stemming, and mincing. Once you have the ingredients, though, it's a genuinely fast weeknight stir-fry that reheats well and costs roughly $3–4 per serving if you buy amaranth at a reasonable price; the real expense is the hunting.

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