One of my favorite vegetables is Chinese Amaranth. I’ve always liked it, more than spinach and Romano beans.
- ½ lb xian cai/green amaranth
- 3 garlic cloves, minced
- 2 TBS olive oil
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.