Amaranth with vegetables from wok Recipe
Heatlty and nutritious meal made in minutes.
Ingredients
- 1 1/3 cups Amaranth
- 2 ½ cups water
- 2 tbsp peanut oil (divided), for wok
- 2 zucchini, sliced ââinto rounds
- 2 spring onions, sliced
- 1 red pepper, sliced
- 1 stalk celery, sliced
- 1 clove garlic, chopped
- 2 cups button mushrooms, sliced
- 1 tbs soy sauce (divided)
- 2 tbs spice mix for Chinese dishes (divided)
Directions
- Prepare Amaranth according to package directions, cook in water over low heat for about 20 minutes or until done.
- Sauté zucchini slices (not all, but a small amount) in a small amount of oil, constantly stirring, in a wok pan for 5 minutes until golden brown. Sprinkle with some soy sauce and spice mixture.
- Remove the zucchini from pan. Repeat with remaining zucchini.
- Sauté onions, peppers, celery and garlic in a small amount of oil, adding soy sauce and spices, for 2 - 3 minutes in a wok. Remove from wok, set aside.
- Sauté mushrooms, in a small amount of oil, adding soy sauce and spices, for 1 - 2 minutes in a wok.
- Return fried zucchini, onions, peppers and celery back into the wok, mix and combine with mushrooms.
- Add the cooked amaranth, mix and combine vegetables and amaranth.
- Serve as a light vegetarian meal or side dish to meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 4 servings | |
| Calories 342 | |
| Calories from Fat 100 | 29% |
| Total Fat 11.57g | 14% |
| Saturated Fat 2.14g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 254mg | 11% |
| Potassium 723mg | 21% |
| Total Carbs 50.93g | 14% |
| Dietary Fiber 6.6g | 22% |
| Sugars 5.15g | 3% |
| Protein 11.28g | 18% |
