Adapted from Revolutionary Chinese Cookbook by Fuchsia Dunlop.
- 8 ounces amaranth greens (or 16 ounces spinach)
- 2 preserved duck eggs
- 1 cup stock or water
- 4 garlic cloves, smashed
- 2 tablespoons cooking oil
Pick though the amaranth greens for the tough stalks. Wash and set aside.
Peel the preserved duck eggs and cut the eggs into 8 segments each.
Heat the wok over high heat. Add the oil and garlic and stir-fry until the garlic begins to brown. Add the amaranth greens and stir-fry until the leaves are wilted and the stalks are tender.
Add the stock or water and bring to a boil. Add the eggs and boil for a minute until just beated through, adding salt to taste. Serve in a bowl.