Sauteed Bean Sprouts and Spinach
photo by vonCarabas
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
6 cups
- Serves:
- 4-6
ingredients
- 2 garlic cloves, chopped
- 1 scallion, chopped
- 300 g bean sprouts
- 200 g spinach
- 100 g fresh mushrooms, sliced into bite sizes
- 150 g firm tofu, diced
- 59.16 ml soy sauce
- 44.37 ml vinegar
- 14.79 ml sugar
- 118.29 ml water
- 4.92 ml sesame oil
- 14.79 ml canola oil
directions
- - In a cup, combine the mixture of water, soy sauce, vinegar, sugar and sesame oil, set aside
- - In a wok, heat canola oil and add the garlic and the scallions.
- - Add the mushrooms and 1/2 portion of the mixture and simmer for 3 minutes or until mushrooms are already cooked and tender.
- - Stir-Fry the vegetables and put the remaining mixture
- - Add the tofu and simmer for 1 minute.
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Reviews
-
We loved this - no leftovers! I bake my cubes of tofu because I don't like the mushy texture. Heehee, 1 scallion registered as 1 BUNCH (love 'em!!). And I didn't add water to the sauce; it didn't need any. I also left out the mushrooms (nasty things). Otherwise, I followed the directions, lol. A fabulous, tasty light dish. A flash to prepare. Served over some really great Korean brown rice. Thanks! Made for the Asian Forum's Soy tag 4/08.