| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Veglife1 | 1 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 8 | Cloves garlic, minced | |
| 3 | Spinach, washed and cut | |
| 1 | In | |
| 2 inch piece | ||
| 1/2 | c | Vegetable dry sherry |
| 1 | t | Sugar, or 2 teaspoons |
| brown rice syrup | ||
| 1 | T | Sesame oil |
| 1 | T | Ginger, minced |
| 3 | T | Green onion, minced |
| 14 | oz | Firm tofu, cubed |
| 1 | T | Hot chili paste |
| 1 | c | Vegetable stock |
| 1 | T | Cornstarch mixed well with 2 |
| tablespoons | ||
| cold water | ||
| 6 | c | Rice, cooked |
| Cilantro to garnish. |
INSTRUCTIONS
In a small bowl, mash black beans with garlic, soy, wine, and sugar. In a wok or large skillet, heat oil on high and add black bean paste, ginger, and green onion. Add tofu and turn gently. Add chili paste and stock. Cover and cook for 3 to 4 minutes. Stir in cornstarch mixture and cook until sauce thickens. Serve over rice, and garnish with cilantro. Makes about 6 servings. MC-Busted By Karen C. Greenlee By "Karen C. Greenlee" <[email protected]> on Mar 14, 1999. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1931
Calories From Fat: 461
Total Fat: 53.6g
Cholesterol: 0mg
Sodium: 50.3mg
Potassium: 1029.1mg
Carbohydrates: 296.9g
Fiber: 6.6g
Sugar: 7.4g
Protein: 66.8g