Stir-Fried Leeks With Amaranth and Green Garlic

Name: Stir-Fried Leeks With Amaranth and Green Garlic
Total time: 15 min
Yield: Serves two as a main dish
Ingredients: 1 generous bunch amaranth, about 1/2 pound; 2 tablespoons peanut or canola oil; 2 medium leeks, white and light green parts only, cleaned and sliced; 1 medium spring onion, trimmed, or 1 bunch scallions, white and light green part only, chopped; 1/2 bulb green garlic, minced 2 tablespoons minced; 2 teaspoons minced ginger; 1 teaspoon sesame seeds; 1/4 to 1/2 teaspoon salt, to taste; 1/8 teaspoon freshly ground pepper; 1/4 teaspoon sugar; Soy sauce to taste

By Martha Rose Shulman

Total Time: 15 minutes
Rating: 5(10)
Comments: Read comments

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.

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Ingredients

Yield:Serves two as a main dish

1generous bunch amaranth, about ½ pound
2tablespoons peanut or canola oil
2medium leeks, white and light green parts only, cleaned and sliced
1medium spring onion, trimmed, or 1 bunch scallions, white and light green part only, chopped
½bulb green garlic, minced 2 tablespoons minced
2teaspoons minced ginger
1teaspoon sesame seeds
¼ to ½teaspoon salt, to taste
⅛teaspoon freshly ground pepper
¼teaspoon sugar
Soy sauce to taste

Ingredient Substitution Guide

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Preparation

Step 1
Wash the amaranth, and trim away the thick ends of the stems. Cut the bottom, thicker parts of the stems into ½-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.
Step 2
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.
Step 3
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.

Tip

Advance preparation: This is a last minute stir-fry, but you can have all of your ingredients prepared several hours ahead.

Ratings

5 out of 5

10 user ratings

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Comments

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Robert5 years ago

In Mexico the green plant is known by its Náhuatl name, “huauzontle”. The dried seeds, which are used in many traditional candies, are called “amaranto”. Here’s a link to a photo of huauzontle: https://lh3.googleusercontent.com/proxy/CrMeHHu43Elop35yebT5UdnG1U9QkUZXm0QGJL5tTnblDnSzEyskOrqGYqMRG5llY8h3qcJCQXt-QOW5B5E5vmwf9J160y4

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