Wash the amaranth and discard the tough
lower stems. 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.