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Amaranth greens in garden
We always grow amaranth greens every year. Amaranth greens are super healthy vegetables high in vitamin A, C, and K. Home-grown amaranth leaves taste way better than the store-bought ones. The roots of this vegetable are edible as well but do take longer to scrub and remove all the the dirt.
My favorite way to cook amaranth greens is with beef and noodles. Amaranth in soup has a mild sweet flavor and gives off a beautiful pink purple color that is delightful to the eye. You can use the liquid as a natural hair care product and use it as a natural food dye.
Amaranth greens are easy to grows. We have them growing all year round. Consider growing some. It’s super satisfying to pick and eat from an your own organic garden.
Beef and noodles soup (beef ho fun)
Flat rice noodles, like ho fun, is my favorite noodles to go with this beef and noodles recipe. This recipe is very easy and loose. You can adjust to your own taste and use the ingredients you have. Like many Asian moms, my mom never had specific measurements for recipes, it’s a very flexible way to cook.
I’ll pass this flexible cooking style to you so you can give it a try. It’s a good way to adapt to personal health conditions and flavor preferences. The meat and noodles can be replaced with your favorite meat and noodles. My preference and ideal combination for this amaranth greens recipe are mainly beef and flat rice noodle sticks. Sometimes I like to add an egg and some chili oil to spice things up. Cooking freestyle can accommodate your mood at the time of cooking. I’ll show you the basics and you can add to it what you like. Here’s a short video I made to help you get started.
Ingredients: 2 servings
Soup
- 1-2 tsp Vegetable oil
- 5 cloves Garlic
- Salt (to taste)
- Dried shrimp (tiny handfull, optional) It tastes better.
- 4-6 cups Water (beef or chicken stock. optional)
- Amaranth greens (a big bunch)
- Rice noodles (1/2 bag)
- Beef flank steak or beef skirt steak (3-5 oz per serving)
Beef flank steak marinade
- Salt (to taste)
- Black pepper (to taste)
- Garlic powder (to taste)
- 1 tsp Soy sauce
- 1 tsp Cornstarch
Serve with
- Sesame oil (few drops)
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