Cabbage Stir-Fry with Popped Amaranth Recipe

Free Recipe Cabbage Stir-Fry with Popped Amaranth

Recipe Type: V Recipes

Recipe Preparation: cook

Cooking Ingredients for Cabbage Stir-Fry with Popped Amaranth Recipe

1/4 c Amaranth
2 tb Vegetable oil
3 c Shredded white cabbage; up
-to 4
2 sm Leeks (white part only); (1
-cup)
Rinsed well and sliced
-thinly
1 md Yellow bell pepper
Seeded and shredded; (1 cup)
1 tb Fresh lemon juice

Cabbage Stir-Fry with Popped Amaranth Preparation

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. VARIATION: For a more pronounced Asian flavor, stir 2 tablespoons light soy sauce into vegetables with lemon juice. Recipe by: Vegetarian Times Magazine, March 1998, page 40 Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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