| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Asian | Asian, Rice, Tofu, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | lb | Fresh spinach |
| 2 | T | Peanut oil |
| 1 | Clove garlic, minced | |
| 1/2 | t | Salt |
| 1/2 | lb | Firm tofu, in 1/2" cubes |
| 1 | T | 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 [email protected] ( L M SMITH) on Mar 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 101
Calories From Fat: 64
Total Fat: 7.4g
Cholesterol: 0mg
Sodium: 440.3mg
Potassium: 280.3mg
Carbohydrates: 4.6g
Fiber: 3g
Sugar: <1g
Protein: 6.8g