Stir-Fried Leeks With Amaranth and Green Garlic

• 1 generous bunch amaranth, about 1/2 pound
• 2 tablespoons peanut or canola oil
• 2 medium leeks, white and light green parts only, cleaned and sliced
• 1 medium spring onion, trimmed, or 1 bunch scallions, white and light green part only, chopped
• 1/2 bulb green garlic, minced 2 tablespoons minced
• 2 teaspoons minced ginger
• 1 teaspoon sesame seeds
• 1/4 to 1/2 teaspoon salt, to taste
• 18 teaspoon freshly ground pepper
• 1/4 teaspoon sugar
• Soy sauce to taste

1. Wash the amaranth, and trim away the thick ends of the stems.
2. Cut the bottom, thicker parts of the stems into 1/2-inch lengths.
3. If the leaves are very large, remove them and break off the stringy stems.
4. Place the cut stems and leaves together in a large bowl.
5. Have all the ingredients within arms length of your pan.
6. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two from the surface.
7. Swirl in 1 tablespoon of the oil by adding it to the sides of the wok and tilting it.
8. Add the leeks, spring onion, garlic and ginger, and stir-fry for one to two minutes until the leeks have softened.
9. Add the remaining oil, amaranth (stems and leaves), sesame seeds, salt, pepper and sugar.
10. Turn the heat to high and stir-fry for two minutes, or until the leaves have wilted and the stems are crisp-tender.
11. Add soy sauce to taste.
12. Remove from the heat and serve with rice.

generous, peanut, leeks, spring onion, green garlic, ginger, sesame seeds, salt, ground pepper, sugar, soy sauce

Taken from cooking.nytimes.com/recipes/1014161 (may not work)