| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Chinese |
Chinese, Soups, Appetizers |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Peanut oil |
| 2 |
|
Garlic cloves, minced |
| 2 |
lg |
Leeks, sliced |
| 1 |
md |
Carrot, sliced very thinly into matchsticks |
| 10 |
oz |
Fresh spinach, washed & stemmed |
| 1/2 |
c |
Canned water chestnuts, drained, rinsed, sliced |
| 6 |
c |
Vegetable stock |
| 2 |
tb |
Tamari |
| 1 |
tb |
Rice vinegar |
|
|
Salt & pepper |
|
|
Strips of 5-spice tofu |
INSTRUCTIONS
Heat a wok or heavy soup pot on high heat for 30 seconds. Add the oil &
swirl to coat. Add garlic, leeks, carrots & lower to a simmer & cook,
covered for 10 minutes. Stir occasionally. Uncover wok, increase heat to
high & add spinach & water chestnuts. Stir-fry for 2 minutes. Lower heat to
medium. Add warmed stock, tamari & rice vinegar. Season to taste.
Heat through but do not boil. Serve immediately, garnished with tofu
strips.
"Sundays at Moosewood Restaurant Cookbook"
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