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1
Combine the broth, 2 teaspoons of the soy sauce, and 1 tablespoon of the rice wine or sherry and sugar in a small bowl.
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2
Combine the garlic, 1 tablespoon of the ginger, and the minced chiles in another bowl.
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3
Have all of your ingredients within reach of your wok or pan.
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4
In a medium bowl combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry, and 1 tablespoon of the ginger.
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5
Stir together well.
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6
Lightly salt the shrimp and toss with the cornstarch mixture until coated.
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7
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
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8
Add in the oil by pouring it on the sides of the pan and swirling the pan.
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9
Add the garlic, ginger and chiles and stir-fry for no more than 10 seconds.
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10
Add the red pepper and stir-fry for 1 minute.
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11
Add the shrimp with any liquid in the bowl and stir-fry for 2 to 3 minutes, until pink and opaque.
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12
Add the amaranth (or beet greens) and scallions, stir-fry for about 30 seconds, add the broth mixture and stir-fry for 1 minute, or until the greens have wilted.
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13
Add the cilantro and stir-fry for another 30 seconds.
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14
Remove from the heat and serve with rice or noodles, red rice being my first choice.
