cooking.nytimes.com

Stir-Fried Leeks With Amaranth and Green Garlic

5.0(13)

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.

by Martha Rose Shulman

Open original recipe

Dinner, Weeknight, Main Course

Servings

Serves two as a main dish

Total time

15 min

Calories / serving

636 kcal

Ingredients (11)

serves

1 generous bunch amaranth, about 1/2 poundamaranth
2 tablespoons peanut or canola oiloil
2 medium leeks, white and light green parts only, cleaned and slicedleek
1 medium spring onion, trimmed, or 1 bunch scallions, white and light green part only, choppedscallion
1/2 bulb green garlic, minced 2 tablespoons mincedgarlic
2 teaspoons minced gingerginger
1 teaspoon sesame seedssesame-seed
1/4 to 1/2 teaspoon salt, to tastesalt
1/8 teaspoon freshly ground pepperpepper
1/4 teaspoon sugarsugar
Soy sauce to tastesoy-sauce

Instructions (3 steps)

01Wash the amaranth, and trim away the thick ends of the stems. Cut the bottom, thicker parts of the stems into 1/2-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.
02Heat 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.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.