| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Eat-lf mail, Ethnic, Fatfree, Vegetarian | 12 | Servings |
INGREDIENTS
| Small Pot Of Water | ||
| 1 | pn | Salt |
| 1 | ts | Scallion; Minced |
| 2 | bn | Spinach; Wash, Drain, Stemmed |
| Soy Sauce |
INSTRUCTIONS
O-hitashi is a technique in which water flavored with vinegar or onions is used to blanch vegetables. The reserved water makes for a flavorful soup stock. Bring the water to a rolling boil. Add salt and onion. when the color of the onion darkens slightly, remove from heat and strain, reserving hot water. Discard onion and return water to a boil. Repeat step #1 with spinach, cooking it only for a few seconds. After straining, run the spinach under cold water. Drain, then roll the leaves into a 2" thick log. Squeeze gently to remove excess water. Dampen a sharp knife with a cloth and slice log into 1" pieces. Drizzle with soy sauce immediately before serving. Makes 12 pieces. VEGAN According to magazine: Cal 8.5; Fat 0g; Carb 1.1g; Fib 2.3g; Sod 72mg Recipe By : Veggie Life, May 1995, pg 30 Posted to Digest eat-lf.v096.n221 Date: Sun, 17 Nov 1996 11:07:13 -0800 From: Reggie Dwork <reggie@reggie.com> NOTES : According to MasterCook: Cal 1.5, Fat 0g, Carb 0.3g, Fib 0.2g, Pro 0.2g, Sod 5mg, CFF 9.3%.
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”