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Boiled Amaranth with Preserved Duck Eggs

Soups and Congees

Boiled Amaranth with Preserved Duck Eggs
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
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.

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