Chinese Amaranth


One of my favorite vegetables is Chinese Amaranth. I’ve always liked it, more than spinach and Romano beans.

[100% organic]

  • ½ lb xian cai/green amaranth
  • 3 garlic cloves, minced
  • 2 TBS olive oil
  • Salt

Wash veggies thoroughly, to get rid of all the sand. Cut off the roots and chop into thirds.

In a wok, heat up olive oil and put in garlic, stir-fry for a few seconds before putting in the vegetables. Stirring for a few more seconds, add some water and some salt and let it boil. Flip vegetables over after 2 minutes. Cook for 4-5 minutes total, then serve.


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