Stir-Fried Spinach with Ginger & Almonds
Yield
2 servingsPrep
15 minCook
5 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
miso paste
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
vinegar
wine |
|
| 2 | tablespoons |
almonds
sliced |
|
| 1 | tablespoon |
vegetable oil
sesame |
|
| ½ | teaspoon |
ginger
ground |
|
| 2 | pounds |
spinach
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
miso paste
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
vinegar
wine |
|
| 3E+1 | ml |
almonds
sliced |
|
| 15 | ml |
vegetable oil
sesame |
|
| 2.5 | ml |
ginger
ground |
|
| 907.2 | g |
spinach
fresh |
|
Directions
Trim, wash, and drain spinach.
Cut into 1 to 2 inch widths. Mix miso, soy sauce, and vinegar, set aside.
Heat wok over high heat.
Add almonds and stir-fry until fragrant and edges turn golden, about 45 seconds.
Transfer to plate.
Heat oil in wok.
Add spinach and ginger and stir-fry just until tender, about 3 minutes.
Drizzle with bean mixture.
