| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Chinese | Chinese, Rice, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | Recipe congee | |
| 1/2 | lb | Spinach |
| 1 | Egg | |
| 1 | T | Ginger, finely shredded |
| 1 | Scallion, thinly sliced | |
| 1 | Tomato, coarsely chopped | |
| Salt and pepper, to taste |
INSTRUCTIONS
Prepare congee following the basic recipe. Meanwhile, wash the spinach, trim any tough stems, and pat dry. Lightly beat the egg. When the congee is cooked, stir in the egg, ginger, scallion, spinach, and tomato. Cook just until the spinach is wilted and the tomato is heated through, about 3 minutes. Season to taste with salt and pepper. Serve immediately. http://www.barronspecialties.com/recipes.htm MC formatted by Barb at PK using Buster & SNT on 6/14/98 Recipe by: Joanne Hush, Classic Chinese Cooking, pg 155 By Barb at PK <abprice@wf.net> on Jun 15, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 30
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 31mg
Sodium: 161mg
Potassium: 179mg
Carbohydrates: 3.2g
Fiber: 1.7g
Sugar: <1g
Protein: 2.8g