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Sauteed spinach with garlic and chilies (rau
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Garlic, Spinach, Vegetables, Vietnamese |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Spinach | | 3
| tbsp | Oil, vegetable | | 6
| cl | Garlic, peeled & finely | | | -chopped | | | Chilies, red, HOT, -=or=- | | | -chilies, green, finely | | | -sliced (or use 2) | | 2
| tbsp | Stock, vegetable | | 1
| tbsp | Soy sauce, light | | 1/4
| tsp | Salt | | | PER SERVING | | 159
| x | *cals | | 60
| x | *% from fat | | 5
| x | *gm protein | | 11
| x | *gm fat | | 10
| x | *gm carbo | | 444
| x | *mg sodium | | 6
| x | *gm fiber |
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Procedures:
| 1 | Wash spinach and pull off the leaves. | | 2 | Bring a large pan of water to a boil. | | 3 | Drop in spinach leaves. | | 4 | As soon as the leaves wilt, drain them and leave in strainer. | | 5 | Heat the oil in a wok or large frying pan over medium-high heat. | | 6 | When hot, add garlic and cook until light brown. | | 7 | Add chilies and stir once or twice. | | 8 | Add spinach, stock, soy sauce and salt. | | 9 | Turn the heat to high. | | 10 | Stir-fry on the highest heat another minute or so. | | 11 | Makes 4 servings. | | 12 | s: veggie life november 1993°F formatted for mm:diane |
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