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Author Notes: This incredibly simple Asian stir-fry brings out the sweet, nutty flavor of amaranth with a kick of ginger and fish sauce. It's a big hit as a side dish at Chef Phet's Laotian restaurant Khe Yo (www.kheyo.com) in New York City. For a one pot meal at home, we add ground beef and white corn kernels and serve it over steamed rice. - tama matsuoka wong
- 6 cups amaranth leaves and stems, clipped from the top 3 inches of the young plant
- 3 tablespoons canola oil, or enough to coat the bottom of a wok or pan
- 1 tablespoon sliced fresh ginger
- 1 tablespoon fish sauce
- Put a pan or wok over high heat and add the oil.
- Add the ginger and let it sizzle until lightly brown.
- Next, add the amaranth and drizzle it with the fish sauce.
- Stir for 2 to 3 minutes, or until it turns a deep green.
- Remove it from the heat and serve.
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