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amaranth water peanut oil zucchini onions red pepper celery garlic button mushrooms soy sauce spice mix for Chinese
Viewed: 42 - Published at: 8 years agoIngredients
- 1 1/3 cups amaranth
- 2 1/2 cups water
- 2 tablespoons peanut oil divided, for wok
- 2 zucchini sliced into rounds
- 2 spring onions sliced
- 1 red pepper sliced
- 1 stalk celery sliced
- 1 clove garlic chopped
- 2 cups button mushrooms sliced
- 1 tablespoon soy sauce divided
- 2 tablespoons spice mix for Chinese dishes, divided
Method
- Prepare Amaranth according to package directions, cook in water over low heat for about 20 minutes or until done.
- Saute 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.
- Saute 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.
- Saute 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.
