Amaranth with vegetables from wok
1 1/3 cups Amaranth
2 ½ cups water
2 tbsp peanut oil (divided), for wok
2 zucchini, sliced into rounds
2 spring onions, sliced
1 red pepper, sliced
1 stalk celery, sliced
1 clove garlic, chopped
2 cups button mushrooms, sliced
1 tbs soy sauce (divided)
2 tbs spice mix for Chinese dishes (divided)
Prepare Amaranth according to package directions, cook in water over low heat for about 20 minutes or until done.
Sauté zucchini slices (not all, but a small amount) in a small amount of oil, constantly stirring, in a wok pan for 5 minutes until golden brown. Sprinkle with some soy sauce and spice mixture.
Remove the zucchini from pan. Repeat with remaining zucchini.
Sauté onions, peppers, celery and garlic in a small amount of oil, adding soy sauce and spices, for 2 - 3 minutes in a wok. Remove from wok, set aside.
Sauté mushrooms, in a small amount of oil, adding soy sauce and spices, for 1 - 2 minutes in a wok.
Return fried zucchini, onions, peppers and celery back into the wok, mix and combine with mushrooms.
Add the cooked amaranth, mix and combine vegetables and amaranth.
Serve as a light vegetarian meal or side dish to meat.