| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Vegtime1 |
4 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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