Cabbage Stir-fry with Popped Amaranth

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Cabbage Stir-fry with Popped Amaranth

4 Servings

 

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.

 

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

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; 5 G PROT; 8 G TOTAL FAT (1 SAT.

FAT); 17 G CARB.; 0 MG CHOL; 53 MG SOD.; 6 G FIBER

 

 

 

 

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Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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