Updated: Jun 24
A 5-minute recipe that is simply amazing! I was introduced to wonderful amaranth leaves a few years ago and have always wondered why they are not more prevalent in the US, especially at the farmers markets. These leaves are nutritious and delicious. They come in two species, red and green, both can be use in this recipe individually or together. This recipe is elegant, mildly flavored and super simple to make. The combination is unusual, but they pair together extremely well. You can make this recipe vegan by omitting the oyster sauce. It is the perfect pairing as a side for any Thai meal where the rest of the table pops with bold flavors and spices. I have started going to this massive volume on Thai cooking more frequently, I just recently purchased this book. It is packed full of recipes from a land and culture that prides itself in its cuisine. This book definitely steps out of the ordinary, a must for any cook who wants everything Thai in their kitchen and on their table. Occasionally, in this book I do come across a recipe where the ingredient is hard to find, but with over 500 recipes, there is so much more to cook.
For more wonderful recipes from this cookbook, click here.
2 tablespoons oil
5 generous cups amaranth leaves, or spinach
2 tablespoons garlic, sliced
1/2 tablespoon oyster sauce (optional)
1 tablespoon soy sauce
Salt, only if needed
Add the oil to a deep wok and sauté the garlic on medium heat till lightly golden, about 1 minute. Add all the ingredients, except salt, and stir fry for 1-2 minutes till the leaves are just wilted. You want the leaves looking a fresh green, not a grungy grey. Remove from the heat, taste and add salt if required.
The original recipe asks that the tofu be sautéed too. I however, tend to leave it out so that I can have a pretty display. Slice the tofu into 1/2 inch squares and set in the center of a shallow bowl. Arrange the sautéed leaves around the tofu, taking care to add all the sauce at the bottom of the pan. Serve immediately.