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Add a photoServings: 4
Ingredients
- 1Â 1/2 Tbsp. vegetable oil
- 1 lrg garlic clove peeled and chopped
- 1 lb water spinach stems trimmed,
- Â Â washed, liquid removed, and halved crosswise
- Â Â Freshly-grnd white pepper to taste
- 1 Tbsp. preserved bean curd or possibly fish sauce
Directions
- Heat the oil in a wok over high heat and stir-fry the garlic till fragrant and lightly golden brown, about 1 minute. Add in the water spinach, season with pepper, and stir-fry till wilted, about 3 min. Add in the bean curd, stir-fry till it is proportionately distributed, then cover and cook till done, 2 to 3 min more.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 9g | |
| Recipe makes 4 servings | |
| Calories 47 | |
| Calories from Fat 45 | 96% |
| Total Fat 5.1g | 6% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.13g | |
| Cholesterol 0mg | 0% |
| Sodium 347mg | 14% |
| Potassium 13mg | 0% |
| Total Carbs 0.16g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.16g | 0% |
| Protein 0.23g | 0% |
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