It has been such....h a long time we did not stir-fry anything, as you can see from our posts lately. We finally found some time to stir-fry because we recently bought 2 big bunches of vegetable (edible amaranth) from my kampung. In order not to waste it, we WILL find the time to stir-fry somehow...forcefully. I don't quite like stir-fry nowadays because cleaning the huge wok can be quite a chore. I will think twice to stir-fry since I can easily find something from the recipe book to cook, stir-fry has become... relatively secondary. Hence, CY offered to stir-fry the vegetables, I happily obliged! (有口福了！)
This is really an Asian greens, as you can see from the above. I guess it is not so suitable to make salad because it is quite acerbic without cooking beforehand, hence I will not recommend to use this as salad, but using it for stir-frying is just awesome!
This is a unique edible amaranth widely grown in Vietnam and Southeastern Asia. Plants grow very well in warm climates, suitable for growing all year round in subtropical and tropical areas. Fast growing vegetable can be harvested 30 days after sowing. Young leaves and tips are very tender and delicious, excellent for salads and stir-fry. Beautiful plants are also good for container or backyard growing as oranmental plants. Easy to grow.
Lots and lots of garlic is recommended, we used a whole garlic, finely chopped.
Heat oil, fry garlic till brown, add greens, stir heat in high heat, as quickly as possible, you might want to add just a little water to have the steam effect, but the greens will release liquid when stir-frying. Add soya sauce in the end of cooking, taste and serve with rice immediately.