Sauteed spinach with garlic & chilies (rau
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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