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Amaranth and Bamboo Shoots

Vegetables, also Vegetarian Foods

Amaranth and Bamboo Shoots
1/4 pound fresh bamboo shoot tips
2 teaspoons oil
1/4 cup amaranth leaves, minced
1 cup chicken broth
1 teaspoon salt
2 teaspoons cornstarch mixed with two teaspoons cold water
1. Peel bamboo shoot tips and cut them into thick strips, about two inches long.
2. Heat oil, and stir-fry the bamboo shoot tips for one minute, then drain them on paper towels.
3. Boil two cups of water, using a strainer, immerse the minced leaves in it for half minute, then remove, and cool them quickly under running cold water.
4. Put the broth in a wok or pot and simmer the bamboo shoot tips for a few minutes before adding the amaranth leaves, salt, and cornstarch water. Bring this to the boil stirring until slightly thickened and clear. Serve.

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