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Name: Cabbage Stir-Fry with Popped Amaranth
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 c Shredded white cabbage; up; 1/4 c Amaranth; 2 tb Vegetable oil; Rinsed well and sliced; 1 tb Fresh Lemon Juice; 2 sm Leeks (white part only); (1; Seeded and shredded; (1 cup); 1 md Yellow bell pepper

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INGREDIENTS

3 c Shredded white cabbage; up
1/4 c Amaranth
2 tb Vegetable oil
Rinsed well and sliced
1 tb Fresh Lemon Juice
2 sm Leeks (white part only); (1
Seeded and shredded; (1 cup)
1 md Yellow bell pepper

Servings

INSTRUCTIONS

4 SERVINGS VEGAN When popped, amaranth has a mild toasted sesame flavor which is perfect in a stir-fry vegetable dish such as this. Pop only the amount of grain you need because leftovers will not keep. To pop amaranth: Place heavy small skillet over high heat until very hot. Add 1 tablespoon of amaranth and cook, stirring constantly with a wooden spoon, for 10 to 15 seconds or until most of the seeds have popped and turned white. Transfer to a bowl and continue cooking remaining seeds 1 tablespoon at a time. Set aside. In wok or large skillet, heat oil over medium-high heat. Add cabbage, leeks and bell pepper and cook, stirring constantly, just until wilted, about 3 minutes. Remove from heat and sprinkle with lemon juice. Transfer to warm serving dish and sprinkle with popped amaranth. Serve right away. PER SERVING: 147 CAL.; 5G PROT.; 8G TOTAL FAT (1G SAT. FAT); 17G CARB.; 0 CHOL.; 53MG SOD.; 6G FIBER. VARIATION: For a more pronounced Asian flavor, stir 2 tablespoons light soy sauce into vegetables with lemon juice. Recipe by: Vegetarian Times Magazine, March 1998, page 40

NOTES

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Cabbage Stir-Fry with Popped Amaranth

3 c Shredded white cabbage; up
1/4 c Amaranth
2 tb Vegetable oil
 Rinsed well and sliced
1 tb Fresh Lemon Juice
2 sm Leeks (white part only); (1
 Seeded and shredded; (1 cup)
1 md Yellow bell pepper

4 SERVINGS VEGAN    When popped, amaranth has a mild toasted sesame flavor which is  perfect in a stir-fry vegetable dish such as this. Pop only the  amount of grain you need because leftovers will not keep.    To pop amaranth: Place heavy small skillet over high heat until very  hot. Add 1 tablespoon of amaranth and cook, stirring constantly with  a wooden spoon, for 10 to 15 seconds or until most of the seeds have  popped and turned white. Transfer to a bowl and continue cooking  remaining seeds 1 tablespoon at a time. Set aside.    In wok or large skillet, heat oil over medium-high heat. Add cabbage,  leeks and bell pepper and cook, stirring constantly, just until  wilted, about 3 minutes. Remove from heat and sprinkle with lemon  juice. Transfer to warm serving dish and sprinkle with popped  amaranth. Serve right away.    PER SERVING: 147 CAL.; 5G PROT.; 8G TOTAL FAT (1G SAT. FAT); 17G  CARB.; 0 CHOL.; 53MG SOD.; 6G FIBER.    VARIATION: For a more pronounced Asian flavor, stir 2 tablespoons  light soy sauce into vegetables with lemon juice.    Recipe by: Vegetarian Times Magazine, March 1998, page 40

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Nutrition

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Serving Size: 1 Serving (59g)
Recipe Makes: 4 servings

Calories: 55
Calories from Fat: 42 (76%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 1.3mg		0 %
Potassium 116.4mg		3 %
Total Carbohydrate 3.5g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 3.1g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 55

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