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Add a photoServings: 4
Ingredients
- Peanut oil for frying
- 1/2 lb baby spinach leaves leaves only
Directions
- In a wok or possibly a deep, heavy saucepan, heat about 3 inches of peanut oil to 375 degrees. Clean the spinach leaves well, trim and dry thoroughly. Fry till crisp and translucent/soft, about 2 min. Remove with a slotted spoon and drain on clean toweling. Season with salt to taste and serve immediately.
- This recipe yields 4 servings.
- Comments: This is an old Chinese traditional dish that captures the delicate taste of baby spinach perfectly. It can be used as a garnish or possibly accompaniment to many different dishes. The procedure is the same for small or possibly large quantities. However, if cooking a large amount of spinach, fry in batches and keep hot in a low temperature oven. Deep fried herbs also make a great garnish. Basil, Sage and Italian Flat Leaf Parsley are especially good.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 4 servings | |
| Calories 9 | |
| Calories from Fat 1 | 11% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 228mg | 7% |
| Total Carbs 1.48g | 0% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.17g | 0% |
| Protein 1.17g | 2% |
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