Water Spinach With Bean Curd
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Oriental, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | lb | Fresh Chinese water spinach |
| =OR=- European spinach | ||
| 2 | T | Peanut oil |
| 3 | T | Chile fermented bean curd |
| =OR=- | ||
| plain fermented bean curd | ||
| 2 | T | Rice wine or dry sherry |
| 3 | T | Water |
INSTRUCTIONS
WASH WATER SPINACH, drain. Cut off bottom 2 inches of stem. Cut rest of spinach into 4-inch segments. Heat wok or large saute pan until hot; add oil. Put in fermented bean curd and crush with spatula, breaking into small pieces. Put in water spinach and stir-fry 2 minutes. Pour in rice wine and water and cook 3 minutes. Place on serving platter; serve at once.
A Message from our Provider:
“Either Jesus pays or you do”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 60
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g