Serves 4
15 min
Southeast Asian Amaranth Stir-Fry with Ginger
Recipe GLPR6e80cf5e026de5
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
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.
Heat the canola oil in a wok or large pan over medium-high heat until shimmering, about 1 minute.
Add the sliced ginger to the hot oil and stir-fry for 30 seconds to release its aromatic oils and fragrance.
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.
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.
Transfer to a serving dish and serve immediately while hot.
