Vegetables Recipes - Stir-Fried Amaranth and Enoki Mushrooms with Jasmine Rice Recipe

Ingredients 

• 5 cups amaranth leaves

• 1 cup enoki mushrooms

• 2 cups jasmine (Thai fragrant) rice

• 2 tablespoons peanut oil or extra-virgin sunflower oil

• 1 garlic clove, finely minced

• 3/4 inch piece of fresh ginger root very finely chopped

• 1/2-1 fresh red chili, seeded and very finely chopped

• 1/2 small red sweet pepper, seeded and finely diced

• 2-3 tablespoons chicken or vegetable stock, or water

• 2 teaspoons tamari or shoyu

Serves 2

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Method:

1. Remove any tough stalks from the amaranth and chop the leaves coarsely. Cut the root clump from the mushrooms. Cook the rice according to the packaging instructions.

2. Meanwhile, heat the oil in a large skillet and gently fry the garlic, ginger, chili, and red sweet pepper for 2 minutes, stirring.

3. Add the amaranth and mushrooms, pushing the leaves around until they start to wilt. Cover and cook over low heat for 5 minutes, stirring occasionally.

4. Add a little stock 01' water if the vegetables start to get dry.

5. Uncover, increase the heat, and stir

Note: Dark green amaranth leaves, splashed with beet red, make a technicolor stir-fry. The rice will become tinged with a beautiful pink. If the amaranth is late-season, it may need first to be blanched briefly in boiling water - it depends if you like your leafy greens chewy or soft. Enoki mushrooms are a fascinating fungus - they grow in clumps and have tiny round heads with long thin stalks. Larger supermarkets stock them, but if you can't find any use thinly sliced oyster or shiitake mushrooms.