1 bunch amaranth
1 bunch flowering chives
2 teaspoons oriental sesame oil
1 tablespoon light soy sauce
1/2 teaspoon sugar
Wash and prepare amaranth, but do not shake off the water. Wash flowering chives, snap or trim off tough lower ends of stalks. Cut into bite-sized lengths and combine with amaranth leaves in a heatproof dish. Steam over boiling water or put into a saucepan with well-fitting lid and steam on very low heat with just the water that remains on the leaves, about 7 minutes or until wilted but still deep green. Remove to a serving dish. Combine sesame oil, soy sauce and sugar, drizzle over the leaves and serve. Or use as a bed for steamed fish fillets, shrimp or prawns.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)