amaranth greens with fermented bean curd

could this be the next super green food? we wouldn’t be surprised if it is. there is always a fad out there somewhere. but for us, this is something we’ve been eating since childhood. what makes it so distinct is the red and green color of the leaves. the taste and texture is similar to spinach, though rougher. you can say it’s the hardier version. and much like spinach, the greens greatly reduce in size when cooked.

if you’re not a fan of fermented bean curd, then simply season it with garlic and soy sauce. the bean curd is an acquired taste, so we’d imagine that it’s not something that everyone will like immediately. but if you’re adventurous, definitely give it a try.

amaranth 1 lb
fermented bean curd 1 brick
garlic 2 cloves
soy sauce 1 tbsp
cornstarch 1 tsp
oil 2 tbsp

  • thoroughly was the leaves and cut off the root
  • finely chop the garlic
  • in a bowl, combine the been curd, soy sauce, cornstarch, and 2 tbsp of water. stir well to create a slurry
  • in a pan on high heat, add 2 tbsp of oil and sauteed the garlic for a min
  • add the amaranth and cook for a couple of min to wilt the leaves
  • add the slurry of sauce and mix well
  • stir fry for a couple of min to evenly coat the leaves with the sauce
fresh and vibrant

fresh and vibrant

fermented bean curd in its natural juice

fermented bean curd in its natural juice

these veggies cook rather fast

these veggies cook rather fast

when cooked, the leaves will bleed red

when cooked, the leaves will bleed red

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3 responses to “amaranth greens with fermented bean curd

  1. I’m trying to grow amaranth, but somehow having a hard time. The seeds are tiny! But some wild amaranths are sprouting on their own in my garden. Will give them a try when they get bigger. I hope they taste good. 🙂

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