Real African Dishes: [MC-AllEthnic-Recipes] China Moon Wok-Seared Spinach Relish - 1 PT PLUS; 4g Carbohydrate; 2g Dietary Fiber

Monday, May 27, 2013

[MC-AllEthnic-Recipes] China Moon Wok-Seared Spinach Relish - 1 PT PLUS; 4g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

China Moon Wok-Seared Spinach Relish

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups spinach leaves -- packed
2 teaspoons vegetable oil -- corn or peanut oil, to 3 teaspoons, for stir-frying
1/2 small red onion -- cut into moons 1/16 inch thin
2 cloves garlic -- to 3 cloves, sliced paper-thin
1/2 small red bell pepper -- finely diced
1/2 teaspoon kosher salt
1/4 teaspoon sugar
1/4 teaspoon Japanese sesame oil

Bring a generous amount of water to rolling boil. Add the spinach, push
under the water, and blanch for 5 seconds. Submerge in ice water to chill;
drain. Squeeze in small handfuls to extract excess water. Fluff to loosen
the leaves.

Heat a wok or large heavy skillet over high heat until a bead of water
evaporates on contact. Add 2 teaspoons of the oil and swirl to glaze the
pan. Reduce the heat to moderately high. When the oil is hot enough to
sizzle an onion slice, add the onion and toss until translucent, 30 to 60
seconds. Adjust the heat to maintain a merry sizzle and drizzle a little
more oil down the side of the pan, if needed to prevent sticking. Don't
worry if the vegetables color a bit, they will be tasty.

Add the bell pepper dice and spinach, and toss briskly to mix. Turn off
the heat. Sprinkle the salt and the sugar into the pan and quickly toss to
combine. Drizzle in the seasoned oil and toss to blend. Move quickly so
that the spinach does not have time to release its juices.

Serve immediately. Or spread the spinach relish on a platter to cool and
serve tepid or at room temperature on a platter that shows off to a deep
green color.

Serves 4 to 6

AuthorNote: Equally good hot, tepid, or at room temperature, this is a
"relish" as much as a vegetable. The texture is silken and vibrant, and
the flavor is very clean.
Blanching the spinach can be done well in advance of stir-frying; simply
leave it in a strainer to siphon off the extra water.

Menu Suggestions: For its simplicity of flavor, the spinach is an
excellent accompaniment to many steamed, stir-fried or deep-fried
[cFavorite] dishes.

Cuisine:
"Chinese"
Source:
"The China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"May 2013"
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Per Serving (excluding unknown items): 41 Calories; 2g Fat (45.1% calories
from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
227mg Sodium. Exchanges: 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0