Bamboo with Spinach x


3 Tbs peanut oil 8 oz fresh spinach, chopped 6 oz canned bamboo shoots, drained and rinsed 1 garlic clove, crushed 2 fresh red chilies, sliced pinch of ground cinnamon 1

1/4 cups vegetable stock pinch of sugar pinch of salt
1 Tbs light soy sauce

1Heat the oil in a
Preheated wok, or large heavy-bottom skillet, swirling the oil around the bottom of the wok until it is very hot. 2Add the spinach and bamboo shoots to the wok and stir-fry for 1 minute 3Add the garlic, chilies, and cinnamon to the wok and stir-fry for an additional 30 seconds. 4Stir the stock, sugar, salt, and soy sauce, then cover and cook over medium heat for 5 minutes, or until the vegetables are cooked through and the sauce has reduced. (if there is too much liquid, blend a little cornstarch with double the quantity of cold water and stir it into the sauce.) Transfer the bamboo shoots and spinach to a serving dish and serve.


Servings: 4 : 105.00 (77%) 81.00 % 9.00g 14% Saturated Fat 2.00g 10% 3.00g 1% Sugar 3.00g 3.00g 6%

Cooking Tips Fresh bamboo shoots are rarely available in the West. Canned bamboo shoots are quite satisfactory, because they are used to provide a crunchy texture, rather than for their flavor, which is quite bland.