WILTED GREENS WITH SPICY GARLIC DRESSING
1 1/4 pounds fresh spinach, watercress or other leafy green vegetable (or 2 packages ,10-ounce each)
1 teaspoon canola or corn oil
1 teaspoon toasted sesame oil
FOR GARLIC DRESSING:
3 tablespoons soy sauce
2 tablespoons rice wine or sake
1 tablespoon minced garlic
1 teaspoon sugar
1 teaspoon hot chile paste (optional)
Tear stems from spinach and toss leaves into a colander. Rinse thoroughly under cold water, drain and set by the stove.
In a small bowl, mix together all garlic dressing ingredients and set aside.
Heat a wok or large pot, add oils and heat until near smoking. Add spinach and toss lightly with a slotted spoon over high heat about 1 minute.
Add garlic dressing and continue stir-frying about 30 seconds more, until leaves are slightly wilted but still bright green.
Scoop greens and sauce into a serving bowl. Serve hot, at room temperature or cold.
Servings: 6
Source: The Feng Shui Kitchen by Master Lam Kam Chuen with Lam Kai Sin
1 1/4 pounds fresh spinach, watercress or other leafy green vegetable (or 2 packages ,10-ounce each)
1 teaspoon canola or corn oil
1 teaspoon toasted sesame oil
FOR GARLIC DRESSING:
3 tablespoons soy sauce
2 tablespoons rice wine or sake
1 tablespoon minced garlic
1 teaspoon sugar
1 teaspoon hot chile paste (optional)
Tear stems from spinach and toss leaves into a colander. Rinse thoroughly under cold water, drain and set by the stove.
In a small bowl, mix together all garlic dressing ingredients and set aside.
Heat a wok or large pot, add oils and heat until near smoking. Add spinach and toss lightly with a slotted spoon over high heat about 1 minute.
Add garlic dressing and continue stir-frying about 30 seconds more, until leaves are slightly wilted but still bright green.
Scoop greens and sauce into a serving bowl. Serve hot, at room temperature or cold.
Servings: 6
Source: The Feng Shui Kitchen by Master Lam Kam Chuen with Lam Kai Sin
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Assorted
Side Dishes - Assorted
- Cinnamon-Orange Cranberry Sauce (using fresh cranberries)
- Hominy Dish
- Fettuccine Almondine (1960's)
- Ukrainian Varenyky with Onion Butter (Perogies)
- Speedy Pickled Peaches (1983)
- Tomato-Cheese Pie (using fresh bread cubes)
- Cheesy Green Chili Casserole
- Bavarian Bread Dumplings (Bayrische Semmelknodel)
- Cherry Tomato and Herb Stir-Fry
- Pear Sauce (blender or food processor)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute