Szechuan Spinach With Peanut Sauce

Submitted by Anne Sainz

"This recipe was adapted from a recipe in Jane Brody's "Good Food Book.” I added vegetables to make it more in keeping with a Nutritarian eating style. You can reduce prep time by using frozen vegetables and jarred garlic."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 4

ingredients

• 1⁄2 cup natural-style peanut butter
• 1⁄2 cup hot water
• 1 tablespoon low sodium soy sauce
• 1 tablespoon white vinegar
• 1 pinch red pepper flakes
• 4 garlic cloves, minced
• 2 onions, chopped
• 2 carrots, thinly sliced
• 4 mushrooms, halved and sliced or 1 cup mushroom
• 20 ounces frozen chopped spinach
• 1⁄2 teaspoon oil (to coat pan)

directions

1. Sauce: Place peanut butter, hot water, soy sauce, vinegar, and pepper flakes in a medium bowl. Whisk until smooth. Set aside.
2. Slice carrots, chop garlic, onion and mushrooms and set aside.
3. Coat covered non-stick frying pan or pot (at least 5 quarts) with oil. Add carrots, garlic, onion, mushrooms and spinach.
4. Cook over medium heat, stirring frequently, adding small amount of water as needed to prevent sticking. Continue cooking until carrots begin to soften and spinach is totally thawed.
5. Add sauce and mix well.