1 bunch red amaranth
2 tablespoons oil
1 teaspoon crushed garlic
2 tablespoons oyster sauce
2 teaspoons sugar
2 teaspoons cornflour (cornstarch)
Wash amaranth and shake dry. Discard lower stems which may be tough.
Pick leaves and cut tender stems into bite-sized pieces. Heat oil in a
wok and fry the garlic on low heat, stirring until it is pale golden.
Add the amaranth, increase heat to medium and toss with a spatula until
the leaves are wilted. Add oyster sauce and sugar, cover with lid and
allow to steam for a minute or two. Meanwhile, combine cornflour with 2
tablespoons of cold water in a small bowl. Stir into liquid in pan
until it boils and thickens.
Serve at once with steamed rice.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)