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Cabbage Stir-fry With Popped Amaranth

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegan Vegtime1 4 Servings

INGREDIENTS

1/4 c Amaranth
2 T Vegetable oil
3 c Shredded white cabbage, up
to 4
2 Leeks, white part only 1
cup
Rinsed well and sliced
thinly
1 Yellow bell pepper
Seeded and shredded, 1 cup
1 T Fresh lemon juice

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 563
Calories From Fat: 345
Total Fat: 38.5g
Cholesterol: 152mg
Sodium: 129.8mg
Potassium: 657.2mg
Carbohydrates: 8.1g
Fiber: <1g
Sugar: <1g
Protein: 43.8g


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