Cabbage Stir-fry with Popped Amaranth

• 1/4 cup amaranth
• 2 Tbs. vegetable oil
• 3 to 4 cups shredded white cabbage
• 2 small leeks (white part only), rinsed well and sliced thinly (1 cup)
• 1 medium yellow bell pepper, seeded and shredded (1 cup)
• 1 Tbs. fresh lemon juice

1. To pop amaranth: Place heavy small skillet over high heat until very hot.
2. 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.
3. Transfer to a bowl and continue cooking remaining seeds 1 tablespoon at a time.
4. Set aside.
5. In wok or large skillet, heat oil over medium-high heat.
6. Add cabbage, leeks and bell pepper and cook, stirring constantly, just until wilted, about 3 minutes.
7. Remove from heat and sprinkle with lemon juice.
8. Transfer to warm serving dish and sprinkle with popped amaranth.
9. Serve right away.

amaranth, vegetable oil, shredded white cabbage, leeks, yellow bell pepper, lemon juice

Taken from www.vegetariantimes.com/recipe/cabbage-stir-fry-with-popped-amaranth/ (may not work)