-
Wash amaranth and shake dry.
-
Discard lower stems which may be tough.
-
Pick leaves and cut tender stems into
bite-sized pieces.
-
Heat oil in a wok and fry the garlic on
low heat, stirring until it is pale golden.
-
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 cornflour with 2
tablespoons of cold water in a small bowl.
-
Stir into liquid in pan until it boils and
thickens.
-
Serve at once with steamed rice.