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Cabbage Stir-Fry with Popped Amaranth
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
1/4 TasseAmaranth
2 Esslöffelvegetable oil
3 TasseShredded white cabbage; up to 4
2 kleinLeeks (white part only); (1 cup)
 Rinsed well and sliced thinly
1 mittelYellow Bell pepper
 Seeded and shredded; (1 cup)
1 Esslöffellemon juice fresh
die Zubereitung:

4 Servings Vegan

When popped, amaranth has a mild toasted sesame flavor which is perfect in a stir-fry vegetable dish such as this. Pop only the amount of grain you need because leftovers will not keep.

To pop amaranth: Place heavy small skillet over high heat until very hot. 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. Transfer to a bowl and continue cooking remaining seeds 1 tablespoon at a time. Set aside.

In wok or large skillet, heat oil over medium-high heat. Add cabbage, leeks and bell pepper and cook, stirring constantly, just until wilted, about 3 minutes. Remove from heat and sprinkle with lemon juice. Transfer to warm serving dish and sprinkle with popped amaranth. Serve right away.

Per Serving: 147 Cal.; 5G Prot.; 8G Total Fat (1G Sat. Fat); 17G Carb.; 0 Chol.; 53MG Sod.; 6G Fiber.

light soy sauce into vegetables with lemon juice.

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