Wash the amaranth and shake dry. Discard
the tough lower stems. Pick the leaves and cut the tender stems into
bite-size pieces. Heat up a wok with the oil. Saute the garlic on low
heat, stirring until it is pale golden in color. Add the amaranth, increase heat to medium
and toss with a spatula until the leaves are wilted. Add oyster sauce and sugar, cover with lid
and allow to steam for a minute or two. Meanwhile, combine cornstarch with 2
tablespoons of cold water in a small bowl. Stir into liquid in pan until it boils and
thickens. Serve at once with white steamed rice.