Aromatic Blanched Amaranth with Soybean Paste
A Delicious and Healthy Side Dish: Blanched Amaranth with Soybean Paste!
For me, who grew up in the countryside, amaranth was just a weed to be pulled from the fields. It was a type of vegetable we ate freely in abundance as a child, but now we pay to buy and eat it! This recipe brings back nostalgic flavors with a healthy twist.
Ingredients
- 300g fresh amaranth
- A small amount of the white part of green onion
- 1 teaspoon salt (for blanching)
Seasoning
- 1 tablespoon soybean paste (adjust to taste)
- 1 teaspoon minced garlic
- 1 tablespoon sesame oil (for a nutty aroma)
- A pinch of toasted sesame seeds (for garnish and flavor)
- 1 tablespoon soybean paste (adjust to taste)
- 1 teaspoon minced garlic
- 1 tablespoon sesame oil (for a nutty aroma)
- A pinch of toasted sesame seeds (for garnish and flavor)
Cooking Instructions
Step 1
First, prepare the amaranth by cleaning it thoroughly. Remove any wilted leaves or tough stems, and select only the fresh parts. It’s important to be meticulous in this step!
Step 2
Amaranth often has tender leaves hidden inside, so don’t just pick off the outer leaves. Carefully inspect the bunch to ensure all parts are clean. You might find more to trim than you initially thought.
Step 3
Finely chop the white part of the green onion. The white sections of green onions add a pleasant sweetness and aroma to the dish.
Step 4
Bring a generous amount of water to a rolling boil in a pot. Once boiling, add 1 teaspoon of salt. Adding salt helps the amaranth maintain its vibrant green color when blanched.
Step 5
Add the prepared amaranth to the boiling water and blanch for just 30 to 40 seconds. Be careful not to overcook, as it will become mushy and lose its texture. Immediately rinse the blanched amaranth in cold water 2-3 times to remove any impurities. Squeeze out as much water as possible with your hands. Thoroughly draining the water is key to preventing the seasoning from becoming watery.
Step 6
Now it’s time to season. Place the blanched amaranth in a bowl and add the soybean paste, minced garlic, sesame oil, and toasted sesame seeds. **Tip:** Instead of adding all the soybean paste at once, start with half and taste as you go, adjusting the amount to reach your desired saltiness. This prevents the dish from becoming too salty.
Step 7
Gently mix the seasoning into the amaranth with your hands or by tossing the bowl, ensuring the seasoning is evenly distributed without bruising the greens. The delicious aroma of sesame oil and sesame seeds will combine to create a perfectly seasoned blanched amaranth dish!
