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Ингредиенты
- 1/4 c. amaranth
- 2 Tbsp. vegetable oil
- 3 c. shredded white cabbage, up to 4
- 2 sm leeks (white part only), (1 c.) rinsed well and sliced thinly
- 1 med yellow bell pepper seeded and shredded, (1 c.)
- 1 Tbsp. fresh lemon juice
Инструкции
- 4 SERVINGS VEGAN
- When popped, amaranth has a mild toasted sesame flavor that is perfect in a stir-fry vegetable dish such as this. Pop only the amount of grain you need because leftovers won't keep.
- To pop amaranth: Place heavy small skillet over high heat till very warm.
- Add in 1 Tbsp. of amaranth and cook, stirring constantly with a wooden spoon, for 10 to 15 seconds or possibly till most of the seeds have popped and turned white. Transfer to a bowl and continue cooking remaining seeds 1 Tbsp. at a time. Set aside.
- In wok or possibly large skillet, heat oil over medium-high heat. Add in cabbage, leeks and bell pepper and cook, stirring constantly, just till wilted, about 3 min. Remove from heat and sprinkle with lemon juice. Transfer to hot serving dish and sprinkle with popped amaranth. Serve right away.
- VARIATION: For a more pronounced Asian flavor, stir 2 Tbsp. light soy sauce into vegetables with lemon juice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 4 servings | |
| Calories 117 | |
| Calories from Fat 68 | 58% |
| Total Fat 7.69g | 10% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 142mg | 4% |
| Total Carbs 10.89g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.69g | 1% |
| Protein 2.22g | 4% |
