Try this Water Spinach recipe, or contribute your own.
Suggest a better descriptionClean spinach in several changes of cold water and drain well. If using water spinach, trim and discard the bottom 2 inches of the woody ends. Cut remaining stems into 2-inch lengths and place in a bowl. Cut leafy top portions into 2-inch lengths and place in another bowl. If using regular spinach, trim and discard stems. Set aside. Combine fish sauce, bean sauce, and palm sugar in a small bowl and set aside. Heat oil in a wok, swirling to coat the surface, add the garlic and stir-fry for 10 seconds. Add the spinach stems, if using water spinach, toss to combine with the garlic and cook 1 minute. Add reserved fish sauce mixture, toss to combine with the garlic, and add leafy portions of water spinach, or all of regular spinach. Toss spinach quickly until it begins to wilt, then transfer to a serving platter. Serve warm. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B03 broadcast 08-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-24-1998 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 4 servings | ||
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Calories: 101 | ||
Calories from Fat: 82 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 696.3mg | 24 % | |
Potassium 43.2mg | 1 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.7g | ||
Protein 0.7g | 1 % | |
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: 101
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