Water Spinach with Bean Curd
Yield
4 servingsPrep
5 minCook
5 minReady
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chinese water spinach
fresh, european spinach |
* |
| 2 | tablespoons |
peanut oil
|
|
| 3 | tablespoons |
bean curd
chile fermented , or bean curd, plain fermented |
|
| 2 | tablespoons |
rice wine
or dry sherry |
|
| 3 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chinese water spinach
fresh, european spinach |
* |
| 3E+1 | ml |
peanut oil
|
|
| 45 | ml |
bean curd
chile fermented , or bean curd, plain fermented |
|
| 3E+1 | ml |
rice wine
or dry sherry |
|
| 45 | 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.
