Stir-Fried Spinach
Yield
4 servingsPrep
10 minCook
5 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
vegetable oil
|
|
| 4 | cloves |
garlic
crushed |
|
| 2 | tablespoons |
soy bean paste
|
* |
| 1 | teaspoon |
black pepper
|
|
| 2 | each |
tomatoes
cut into wedges |
|
| 2 | each |
red hot chili pepper, dried
sliced |
*
|
| 2 | pounds |
spinach
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
vegetable oil
|
|
| 4 | cloves |
garlic
crushed |
|
| 3E+1 | ml |
soy bean paste
|
* |
| 5 | ml |
black pepper
|
|
| 2 | each |
tomatoes
cut into wedges |
|
| 2 | each |
red hot chili pepper, dried
sliced |
*
|
| 907.2 | g |
spinach
chopped |
|
Directions
Heat the oil in a wok and stir-fry the garlic, soy bean paste, pepper, tomatoes and chilies for 1 minute.
Add the spinach and cook for 3 minutes, stirring frequently.
Serve hot and do not overcook.
