6 cups amaranth leaves and stems, clipped from the top of the young plants
3 tablespoons oil, or enough to coat the bottom of a wok or pan
1 tablespoon sliced fresh ginger
1 tablespoon fish sauce
1. Put a pan or wok over high heat and add the oil.
2. Add the ginger and let it sizzle until lightly brown.
3. Next, add the amaranth leaves and drizzle with the fish sauce.
4. Stir for 2 to 3 minutes, or until it turns a deep green. Remove from the heat and serve.