sauteed spinach with garlic & chilies (rau

Categories
Vegetables
Vietnam
Yield
4 Servings
MeasureIngredient
2 pounds Spinach;
3 tablespoons Oil, vegetable;
6 cloves Garlic; peeled & finely chopped
  Chilies, red; HOT, -=or=- chilies, green; finely sliced (or use 2)
2 tablespoons Stock, vegetable;
1 tablespoon Soy sauce, light;
¼ teaspoon Salt;
159 xes *cals
60 xes *% from fat
5 xes *gm protein
11 xes *gm fat
10 xes *gm carbo
444 xes *mg sodium
6 xes *gm fiber

PER SERVING

Wash spinach and pull off the leaves. Bring a large pan of water to a boil. Drop in spinach leaves. As soon as the leaves wilt, drain them and leave in strainer. Heat the oil in a wok or large frying pan over medium-high heat. When hot, add garlic and cook until light brown. Add chilies and stir once or twice. Add spinach, stock, soy sauce and salt. Turn the heat to high. Stir-fry on the highest heat another minute or so. Makes 4 servings.

S: Veggie Life November 1993 Formatted for MM:dianE

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