Amaranth Greens: A Summer Delight for Your Health
Amaranth greens, or white amaranth, are a summer staple, at their freshest and most delicious from June to August. Easy to grow and resistant to pests, amaranth greens require minimal use of pesticides, ensuring safe consumption.
In traditional medicine, amaranth greens are believed to have a cooling effect on the body, benefiting the large and small intestines. They are known for their cooling, diuretic, blood-cooling, and detoxifying properties, making them ideal for individuals with a hot constitution or those enduring prolonged hot weather.
Beyond its cooling benefits, amaranth greens are a nutritional powerhouse. A 100g serving provides 200mg of calcium, surpassing the levels found in eggs and milk. These greens also offer vitamin C, boosting white blood cell activity and enhancing the immune system. Incorporating amaranth greens into your daily diet is a simple yet effective way to support bone health and long-term well-being.
While commonly used in soups or boiled dishes, amaranth greens shine when stir-fried with garlic, creating a flavorful and unique dish. The sweet and cool taste of the greens pairs beautifully with the strong aroma of garlic, making for a refreshing addition to any meal. The preparation is simple:
Stir-fried Amaranth Greens with Garlic: A Cool Summer Treat
Ingredients:
400g amaranth greens
10g garlic
Salt, lard, chicken seasoning, white pepper
Instructions:
1. Prepare the ingredients: Select young amaranth greens with a single-strand root, ensuring natural sweetness. Remove roots, soak in salted water for 20 minutes, then thoroughly rinse. Peel and thinly slice the garlic.
2. Sauté the garlic: Heat a pan, add lard (for a shinier and more flavorful dish than using oil). Sauté the garlic until slightly browned and fragrant.
3. Stir-fry the greens: Add well-drained amaranth greens to the pan. Wait about 3 seconds, then quickly stir-fry to ensure even cooking. One minute of stir-frying is sufficient to achieve a crisp-tender texture and retain the vibrant green color.
4. Seasoning: Add a pinch of salt, chicken seasoning, and white pepper to the pan. Increase the heat, stir-fry for another 30 seconds, and then turn off the heat. Serve immediately while still hot.
Cooking tips:
Using lard instead of oil enhances the dish’s shine and flavor.
If the greens seem dry during stir-frying, gently sprinkle a small amount of water along the pan’s edge to add moisture and sweetness.
For the best experience, consume the dish immediately after preparation to savor its freshness and nutritional value.
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