🧄 Stir-fried Amaranth with Garlic - Hong Kong-style stir-fry recipe

Editor's Preface

Stir-fried amaranth with garlic is a must-try Hong Kong stir-fry! Every summer, when I see fresh amaranth at the market, I can't resist buying a bunch! Stir-fried, it's vibrant green and fragrant, bursting with garlic flavor, making it a great addition to rice or porridge. After countless trials, I've come up with a simple, yet quick, and effortless stir-fry recipe that's guaranteed to deliver a delicious and flavorful stir-fry!

🛒 Ingredients preparation

• 300-400g amaranth (red or white)

• 4-5 cloves of garlic (crushed and minced)

• 1.5 tablespoons oil

• 1/3 teaspoon salt

• 1-2 tablespoons chicken broth or water (if you like more broth)

• (Optional) Red pepper, salted egg, preserved egg, and anchovies can be added as desired

🍳 Detailed cooking process

1️⃣ Pre-processing

• Pick and wash the amaranth, check for mud and sand, and remove the old leaves and the thicker bottom.

• Rinse twice more with clean water, drain and set aside.

• Crush the garlic and mince it. Cut the chili into rings if desired.

2️⃣ Stir-frying steps

• Heat a wok with 1.5 tablespoons of oil and sauté garlic over medium-high heat until fragrant (stir once slightly browned, avoid burning or it will turn bitter).

• Remove the amaranth stems and stir-fry for 1 minute, then add the leaves and stir-fry until the vegetables start to lose color.

• Sprinkle salt directly into the dish and mix well quickly. When the dish is cooked, add one or two spoons of chicken soup/water (optional) and bake it for a while to soften the amaranth.

• Finally, heat it up 2 to 3 times, and turn off the heat when it remains green.

3️⃣ Serve and enjoy

• Serve on a plate and sprinkle with red pepper rings to make it more colorful and spicy.

• If you like, you can stir-fry it with salted egg or preserved egg for a different flavor.

💡 Editor's Tips

• The key to stir-frying amaranth with garlic is to stir-fry it quickly over high heat. If you don't cook it too long, the vegetable will turn yellow.

• It is recommended to divide the minced garlic into two parts: early (to sauté the aroma) and late (to enhance the taste).

• The wok should be hot and have enough oil to make it smooth and fragrant.

• If you like to cook soup noodles, you can prepare more soup.

• Never use instant garlic sauce with garlic, the effect is completely different from that of fresh garlic.

😋 Eating experience

A plate of garlic-fried amaranth, bursting with aroma, vibrant green, and tender in the mouth, will have the whole family purging it in seconds! Fresh and flavorful, it's perfect with the sauce and rice, and it's even more homely than what you'd find at a restaurant! 🧄🥬✨

After work tonight, I quickly stir-fried a dish of refreshing and non-greasy stir-fried amaranth with garlic. It is sure to be appetizing and healthy!