Wash the amaranth and discard lower stems which may be tough.
Pick leaves and cut tender stems into bite-sized pieces.
Wash flowering chives, snap or trim off tough lower ends of stalks.
Cut into bite-sized lengths and combine with amaranth leaves in a heatproof dish.
Steam over boiling water or put into a saucepan with well-fitting lid and steam on very low heat with just the water that remains on the leaves, about 7 minutes or until wilted but still deep green.
Remove to a serving dish.
Combine sesame oil, soy sauce and sugar.
Drizzle over the leaves and serve.
Or use as a bed for steamed fish fillets, shrimp or prawns.
