Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Boiled Amaranth with Preserved Duck Eggs

Soups and Congees

Boiled Amaranth with Preserved Duck Eggs
Ingredients:
7 ounces amaranth
1 cup and 2 Tablespoons stock
3 Tablespoons peanut oil
2 cloves garlic, sliced
2 preserved duck eggs, peeled and each cut into six to eight sections
salt to taste
Preparation:
1. Discard thick tough stems and wilted leaves from the amaranth and set aside. 2. Bring stock to the boil, then set it aside.
3. Heat wok, then add the oil, and swirl it around before adding the garlic. Let that sizzle a few seconds then add amaranth and stir-fry until the leaves wilt and the stems are tender.
4. Add hot stock and bring it to the boil, then immediately add the egg pieces and boil together for a minute, adding salt to taste. Serve in a deep bowl, and spoon any leftover sauce into individual rice bowls consuming it as soup.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720