Stir-fried Amaranth
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- amaranth
- dried shrimp
- fresh shrimp
Instructions
- Pick only the tender tips of the amaranth and finely separate them.
- Stir-fry the amaranth over dry heat, without adding liquid.
- Add either dried shrimp or fresh shrimp to improve the dish.
- Do not allow the wok to see broth or water—the dish must remain dry.