I had only known amaranth vegetables here in Thailand. In the Philippines where I am from, amaranth are one of the wild weeds that grow on untended fields. (No wonder, I'm not familiar with it.) More so, amaranth ("uray" or "kulitis" in Tagalog) are tough and hard back home. However, in countries where amaranth is cultivated as vegetables, they are soft and of the same texture as the spinach.
I have shared with you how to cook amaranth leaves in my past posts. Here, we'll be cooking stir-fried amaranth with asparagus. Like many of my home-cooking recipes, this one is an easy dish to follow.
Ingredients in cooking stir-fried amaranth with asparagus:
- cooking oil
- amaranth leaves, washed
- asparagus, cut in desirable lengths
- garlic, crushed and chopped
- tomatoes, cut in 4 halves
- shrimps, de-veined and cut in halves
- paprika powder (optional)
- Maggi seasoning
- hot water
Let's cook stir-fried amaranth with asparagus.
1. Put cooking oil in a very hot pan.
2. Saute' the garlic.
3. Add in the shrimps. Stir well.
4. Add the tomatoes.
5. Put the heat to medium-low.
6. Cover the pan to allow the tomatoes to release its juices.
7. Add the asparagus. Mix well.
8. Add the amaranth leaves. Mix well.
9. Add water to prevent the pan from drying out.
10. Season the dish with Maggi seasoning, paprika powder and pepper.
To avoid over-cooking the vegetables, put the dish unto a plate immediately after cooking. Serve this hot with fried fish or pork.
Remember me when you cook!