| Level: | Easy |
| Yield: | 6 servings |
| Level: | Easy |
| Yield: | 6 servings |
Ingredients
- 1 1/2 cups vegetable oil
- 1 large clove garlic, peeled and minced
- 1 pound water spinach, stems trimmed, washed, drained, and halved crosswise
- Freshly ground, black pepper
- 1 tablespoon preserved bean curd or fish sauce
Instructions
- Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and lightly golden, about 1 minute. Add the water spinach, season with pepper, and stir-fry until wilted, about 3 minutes. Add the bean curd, stir-fry until it is evenly distributed, then cover and cook until done, 2 to 3 minutes more.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 336 |
| Total Fat | 20 g |
| Saturated Fat | 1 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 0 g |
| Sugar | 31 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 4 mg |
| Serving Size | 1 of 6 servings |
| Calories | 336 |
| Total Fat | 20 g |
| Saturated Fat | 1 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 0 g |
| Sugar | 31 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 4 mg |
Reviews
Typo alert! The amount of oil should be one and a half TABLESPOONS!