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Serves
4
Creator Notes
This extremely straightforward Asian accelerate-fry brings out the candy, nutty model of amaranth with a kick of ginger and fish sauce. It’s a huge hit as a aspect dish at Chef Phet’s Laotian restaurant Khe Yo (www.kheyo.com) in New York City. For a one pot meal at dwelling, we add ground crimson meat and white corn kernels and assist it over steamed rice. —tama matsuoka wong
Ingredients
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6 cups
amaranth leaves and stems, clipped from the head 3 inches of the younger plant
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3 tablespoons
canola oil, or adequate to coat the bottom of a wok or pan
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1 tablespoon
sliced fresh ginger
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1 tablespoon
fish sauce
Instructions
- Place a pan or wok over high warmth and add the oil.
- Add the ginger and let it sizzle except calmly brown.
- Subsequent, add the amaranth and drizzle it with the fish sauce.
- Sprint for 2 to three minutes, or except it turns a deep inexperienced.
- Have interaction away it from the warmth and assist.
Tama Matsuoka Wong is the main at Meadowsandmore, a wild meals purveyor and tutorial studio.