So it turns out that this stuff is quasi poisonous.
When I bought it in Chinatown last week, the veggie guy told me it was called “Chinese Spinach”. With such pretty green and purple colors, I didn’t care that the description was mysteriously vague.
Rather than do the smart thing and look this vegetable up for cooking suggestions etc., I went to my go-to simple veggie prep.
For every cup or so of veg., put one tablespoon of sesame oil into a pan.
Let the oil get hot enough to make a nice sizzle when tested with a sprinkle of water.
Toss the veggies into the hot pan, and keep them moving around for a minute or so.
Pour a few tablespoons of soy sauce over the hot veg and continue to toss until they are tender.
I put a cover on harder vegetables like green beans letting the steam finish them off. ( No fire is needed under the pan)
You can grate garlic or ginger into this, but really it taste better without. You will not believe how good and simple this is.
OK, back to the poison part.
So in preparation for this post, I did my journalistic due diligence and looked up “Chinese Spinach” a.k.a. amaranth. As a recap, I cooked an ate this stuff last week. Here are a few notes from Wikipedia:
“can inhibit the absorption of calcium and zinc”
“should be eaten with caution by people with kidney disorders, gout, or rheumatoid arthritis”
“Reheating cooked greens is often discouraged, particularly for consumption by small children”
BUT IT WAS SO PRETTY.
So, I’m not dead. That’s good.
Try the sesame oil thing, you’ll be glad you did. PEACE OUT