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Water Spinach with Bean Curd

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Submitted by doreen

YIELD

4 servings

PREP

5 min

COOK

5 min

READY

10 min

Ingredients

2 907.2
POUNDS G CHINESE WATER SPINACH
fresh, european spinach *
2 3E+1
TABLESPOONS ML PEANUT OIL
3 45
TABLESPOONS ML BEAN CURD
chile fermented , or bean curd, plain fermented
2 3E+1
TABLESPOONS ML RICE WINE
or dry sherry
3 45
TABLESPOONS ML WATER

Directions

Wash water spinach, drain.

Cut off bottom 2 inches of stem.

Cut rest of spinach into 4-inch segments.

Heat wok or large sauté 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 76 87% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 46mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 
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