Hot Vegetables -- Wok-Seared Spinach

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* Exported from MasterCook *

 

Wok-Seared Spinach

 

Recipe By :Hot Vegetables, Hugh Carpenter & Teri Sandison

Serving Size : 4 Preparation Time :0:00

Categories : Hot Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 bunches spinach -- (about 1 pound with stems)

2 tablespoons cooking oil -- (flavorless)

2 tablespoons thin soy sauce

1 tablespoon dark sesame oil

1/2 teaspoon sugar

1/4 teaspoon crushed red chile

3 cloves garlic -- finely minced

1 tablespoon finely minced ginger

1 teaspoon grated or finely minced orange skin

1/4 cup chopped green onion -- (or chives or cilantro sprigs)

 

ADVANCE PREPARATION: Stem, wash, and spin dry the spinach using a lettuce

spinner; refrigerate. In a small bowl, combine all the remaining ingredients.

Stir well and refrigerate. All advance preparation steps may be completed up to

8 hours before you begin the final steps.

 

FINAL STEPS: Place the spinach in a large bowl. Stir the seasoning mix, and

then pour over the spinach. Toss the spinach leaves with your hands so that the

leaves are evenly coated with the seasonings.

 

Place a 14-16-inch wok over highest heat. When the wok becomes very hot, add

all the spinach. Toss the spinach quickly and evenly. The moment the spinach

just begins to wilt (but with some of the leaves still not completely wilted),

immediately transfer the spinach to a heated serving platter or heated dinner

plates. Serve at once.

 

S(ISBN):

" 0-89815-975-X "

Copyright:

" 1998 "

 

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Per serving: 105 Calories (kcal); 10g Total Fat; (85% calories from fat); 1g

Protein; 3g Carbohydrate; 0mg Cholesterol; 527mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 1396 0 0 904702 0 26076 1009 0