Surviving Uni: Eating! Asian Greens II

Fried amaranth

This time, we are going to repeat almost the exact same step as how we cook bok choy. However, remember the essence of Chinese-style fired vegetables is to bring out the original taste-therefore even though the cooking method is similar, fried amaranth will give you a softer, heavier and smoother taste than bok choy.

l  The nutrition of amaranth

Calcium-the calcium contains in amaranth is relatively easier to absorb by human body than other vegetables. Except helping the body to grow healthy bones, it also helps to prevent spasms.

Vitamin K- It can increase the hb in your body and allows smoother oxygen and blood circulation inside your body.

l  Ingredients

1 bunch of amaranth

1/2 sp Chicken powder

1sp of vegetable oil

Salt to taste

l  Method

1.     Get rid of the roots part of amaranth.

(There is no need to separate the stem and the leaves. As you can see, the stem of amaranth is quite thin.)

2.     Pour the oil in the pan and heat it up over medium heat. Stir fry amaranth for 3 minutes.

(There is no need to add any stuff like garlic, which we normally use in Chinese dishes. This is because the taste of amaranth is a bit heavy and unique, so it may be better to not mix in too many spices.)

3.     Add chicken bouillon and salt to taste and stir fry it for another 3 minutes.