Stir-Fried Leeks With Amaranth and Green Garlic

By Martha Rose Shulman

Published May 15, 2011

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
5(13)
Comments
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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

  • 1 generous bunch amaranth, about ½ 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

  • ½ bulb green garlic, minced 2 tablespoons minced

  • 2 teaspoons minced ginger

  • 1 teaspoon sesame seeds

  • ¼ to ½ teaspoon salt, to taste

  • ⅛ teaspoon freshly ground pepper

  • ¼ teaspoon sugar

  • Soy sauce to taste

Ingredient Substitution Guide
Nutritional analysis per serving

93 grams carbs; 636 calories; 11 grams monosaturated fat; 8 grams polyunsaturated fat; 3 grams saturated fat; 23 grams fat; 10 grams fiber; 576 milligrams sodium; 19 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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5 out of 5
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Comments

Robert

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

Robert

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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