Try this Fresh Spinach in Bean Cheese Sauce recipe, or contribute your own.
Suggest a better descriptionIf fresh spinach is unavailable in your area, experiment with thawed, frozen spinach. Preparation: Slice off root end and half stem of spinach; wash com- pletely and drain leaves. Wash chili pepper. Incidentally, double amount of dried chili if using plain fermented bean curd. Mash fer- mented bean curd with thin soy; mix with stock and sugar. Stir-frying: Heat wok to very hot; add oil. When oil just begins to smoke, add 1/2 spinach, and toss until it begins to wilt. Push wilted spinach up side of wok; add remaining spinach, and toss until it wilts. Push all spinach out of bottom of wok; add chili and ginger; stir for about 10 seconds. Add liquid ingredients; stir; when liquids boils, thicken to medium consistency with dribbles of cornstarch paste. Recombine with spinach. Stir to coat spinach. Serve. Spinach should remain bright green until you pour in liquid.
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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 125 | ||
Calories from Fat: 67 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 638.9mg | 22 % | |
Potassium 952.9mg | 25 % | |
Total Carbohydrate 12.6g | 4 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 8.8g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 125
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