Cabbage Stir Fry With Popped Amaranth Recipe

• 1/4 c. amaranth
• 2 Tbsp. vegetable oil
• 3 c. shredded white cabbage, up to 4
• 2 sm leeks (white part only), (1 c.) rinsed well and sliced thinly
• 1 med yellow bell pepper seeded and shredded, (1 c.)
• 1 Tbsp. fresh lemon juice

1. 4 SERVINGS VEGAN
2. When popped, amaranth has a mild toasted sesame flavor that is perfect in a stir-fry vegetable dish such as this.
3. Pop only the amount of grain you need because leftovers won't keep.
4. To pop amaranth: Place heavy small skillet over high heat till very warm.
5. Add in 1 Tbsp.
6. of amaranth and cook, stirring constantly with a wooden spoon, for 10 to 15 seconds or possibly till most of the seeds have popped and turned white.
7. Transfer to a bowl and continue cooking remaining seeds 1 Tbsp.
8. at a time.
9. Set aside.
10. In wok or possibly large skillet, heat oil over medium-high heat.
11. Add in cabbage, leeks and bell pepper and cook, stirring constantly, just till wilted, about 3 min.
12. Remove from heat and sprinkle with lemon juice.
13. Transfer to hot serving dish and sprinkle with popped amaranth.
14. Serve right away.
15. VARIATION: For a more pronounced Asian flavor, stir 2 Tbsp.
16. light soy sauce into vegetables with lemon juice.

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

Taken from cookeatshare.com/recipes/cabbage-stir-fry-with-popped-amaranth-96866 (may not work)