Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Garlic and Hoa Thiên Lý Stir-Fry
A classic Vietnamese stir-fry dish that combines aromatic garlic with tender hoa thiên lý (amaranth leaves), creating a simple yet flavorful side dish. This light and nutritious preparation highlights the delicate texture of the greens while allowing the pungent garlic to shine through.
18 min
Easy
4 servings
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Taste Profile
Sweet2/10
Salty3/10
Sour0/10
Umami3/10
Spicy1/10
🥄 Texture
Tender-crisp leafy greens with a slight bite from the stems; the leaves are quickly wilted so they remain bright and slightly glossy. Finely minced garlic gives small chewy/fragrant bits throughout the dish.
👃 Aroma
Pronounced toasted-garlic aroma that is savory and warming, lifted by a fresh green, vegetal note from the hoa thiên lý. The overall scent is clean and simple, with subtle peppery top notes from the white pepper.
🍷 Pairs Well With
Hot jasmine tea or a light, crisp lager; alternatively a dry Sauvignon Blanc or a lightly chilled Riesling pairs well with the garlic and green notes.
🥗 Side Dishes
Steamed jasmine rice, grilled or pan-seared fish (or pork) with a light sauce, and fresh spring rolls or a simple cucumber salad dressed with lime and fish sauce.
Ingredients(6 items)
- 18 cloves garlic (minced)
- 2400 grams hoa thiên lý (amaranth leaves, cleaned and roughly chopped)
- 32 tablespoons vegetable oil
- 41/2 teaspoon salt
- 51/4 teaspoon white pepper
- 61/4 cup water
Nutrition Information(per serving)
85
Calories
2.8g
Protein
4.5g
Carbs
7.2g
Fat
Instructions
- 1
Clean the hoa thiên lý (amaranth leaves) thoroughly under running water and pat dry with paper towels. Remove any tough stems and roughly chop the leaves into bite-sized pieces.
- 2
Mince the garlic cloves finely, ensuring uniform pieces for even cooking and flavor distribution.
- 3
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- 4
Add the minced garlic to the hot oil and stir-fry for 30 seconds to 1 minute until fragrant, being careful not to let it burn.
- 5
Immediately add the chopped hoa thiên lý to the wok and toss continuously with the garlic and oil for 2-3 minutes.
- 6
Pour in 1/4 cup of water to create steam and help soften the leaves while maintaining their vibrant color.
- 7
Season with salt and white pepper, stirring well to distribute the seasonings evenly throughout the greens.
- 8
Continue cooking for another 2-3 minutes until the hoa thiên lý is tender but still maintains its bright green color and slight crunch.
- 9
Transfer to a serving dish and serve immediately while hot as a side dish to accompany rice and other Vietnamese main courses.
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