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- 1/4 cup amaranth
- 2 Tbs. vegetable oil
- 3 to 4 cups shredded white cabbage
- 2 small leeks (white part only), rinsed well and sliced thinly (1 cup)
- 1 medium yellow bell pepper, seeded and shredded (1 cup)
- 1 Tbs. fresh lemon juice
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.