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Cabbage Stir-Fry with Popped Amaranth


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Ingredients:

  • 1/4 c Amaranth
  • 2 tb Vegetable oil
  • 3 c Shredded white cabbage; up to 4
  • 2 sm Leeks (white part only); (1 cup)
  • Rinsed well and sliced thinly
  • 1 md Yellow bell pepper
  • Seeded and shredded; (1 cup)
  • 1 tb Fresh lemon juice

Directions:

4 SERVINGS VEGAN
 
When popped, amaranth has a mild toasted sesame flavor which is perfect in a stir-fry vegetable dish such as this. Pop only the amount of grain you need because leftovers will not keep.
 
To pop amaranth: Place heavy small skillet over high heat until very hot. Add 1 tablespoon of amaranth and cook, stirring constantly with a wooden spoon, for 10 to 15 seconds or until most of the seeds have popped and turned white. Transfer to a bowl and continue cooking remaining seeds 1 tablespoon at a time. Set aside.
 
In wok or large skillet, heat oil over medium-high heat. Add cabbage, leeks and bell pepper and cook, stirring constantly, just until wilted, about 3 minutes. Remove from heat and sprinkle with lemon juice. Transfer to warm serving dish and sprinkle with popped amaranth. Serve right away.
 
PER SERVING: 147 CAL.; 5G PROT.; 8G TOTAL FAT (1G SAT. FAT); 17G CARB.; 0 CHOL.; 53MG SOD.; 6G FIBER.
 
VARIATION: For a more pronounced Asian flavor, stir 2 tablespoons light soy sauce into vegetables with lemon juice.
 
Recipe by: Vegetarian Times Magazine, March 1998, page 40
 
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