| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Asian |
Asian, Vegetables, Rice, Tofu |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh spinach |
| 2 |
tb |
Peanut oil |
| 1 |
|
Clove garlic — minced |
| 1/2 |
ts |
Salt |
| 1/2 |
lb |
Firm tofu — in 1/2" cubes |
| 1 |
tb |
Rice wine or dry sherry |
INSTRUCTIONS
Wash and thoroughly dry the spinach. Remove any tough stems. Place a wok
over medium-high heat. When it begins to smoke, add the peanut oil and the
garlic. Stir briefly, then add the spinach and salt. Stir-fry just until
the spinach is wilted. about 1 minute. Gently stir in the tofu and sprinkle
with rice wine. Cook until the tofu is heated through, about 1 minute.
Serve immediately.
Recipe By : Joanne Hush, Classic Chinese Cooking, pg 144
Posted to MM-Recipes Digest V4 #083 by SVQF34B@prodigy.com ( L M SMITH) on
Mar 23, 1997
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