-
Wash the amaranth and discard lower
stems which may be tough.
-
Pick leaves and cut tender stems into
bite-sized pieces.
-
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.
