Red amaranth is a nutritional powerhouse, boasting 46 times more folic acid than cucumbers. Folic acid is essential for red blood cell production and has earned the nickname “longevity factor” due to its ability to address various health concerns such as physical weakness, insomnia, forgetfulness, and anemia. It is particularly beneficial for middle-aged and elderly individuals.
Due to these health benefits, red amaranth is affectionately referred to as the “longevity vegetable” by many, a small gift from nature that offers immense value to our well-being.
Red amaranth can be boiled, made into soup, or stir-fried with garlic, always resulting in a delicious dish. Below is a guide on how to prepare stir-fried red amaranth with garlic, a tasty and healthy option.
Ingredients:
– Red amaranth: approximately 500g (opt for young, fresh leaves)
– Garlic: 5-6 cloves (peeled and crushed)
– Cooking oil: a small amount
– Pork fat: one small spoon (adds shine and flavor)
– Seasonings: salt, MSG, or seasoning powder (to taste)
Stir-frying Method:
Step 1: Blanching the Red Amaranth
– Boil a large pot of water, ensuring the water level is high and the pot is wide to evenly heat the vegetables.
– Once the water boils, add a pinch of salt to help retain the color of the amaranth.
– Quickly add the cleaned amaranth and stir.
– Blanch for 30 seconds and then remove immediately. Amaranth contains high levels of oxalic acid, so blanching prior to cooking helps reduce this acid, which can hinder calcium absorption.
Note:
– Avoid over-blanching, as it will affect the taste and texture of the vegetable.
– Use ample water to ensure even cooking; insufficient water may result in unevenly cooked vegetables, with some parts becoming too soft.
Step 2: Stir-frying the Red Amaranth
– Heat a wok or pan, adding a small amount of cooking oil and a teaspoon of pork fat, which enhances the dish’s shine and aroma.
– When the oil is hot, add the crushed garlic and dried chili (if using) and sauté until fragrant.
– Toss in the blanched and drained amaranth, stir-frying swiftly.
– Season with salt, MSG, or seasoning powder to taste.
– Add a splash of water around the edges of the wok or pan, give it a quick stir, and then turn off the heat. Serve immediately.
Key Points to Remember:
– Amaranth contains high levels of oxalic acid, so blanching before stir-frying is crucial for health reasons.
– After blanching, stir-fry quickly to avoid overcooking, which can lead to soggy and unappetizing vegetables.
– Red amaranth is currently in season, so why not give this recipe a try? It’s delicious, visually appealing, and packed with nutrients.
Happy cooking!
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