Szechuan Spinach With Peanut Sauce
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.
INGREDIENTS
Nutrition- 1⁄2cup natural-style peanut butter
- 1⁄2cup hot water
- 1tablespoon low sodium soy sauce
- 1tablespoon white vinegar
- 1pinch red pepper flakes
- 4
- 2
- 2
- 20ounces frozen chopped spinach
- 1⁄2teaspoon oil (to coat pan)
DIRECTIONS
- Sauce: Place peanut butter, hot water, soy sauce, vinegar, and pepper flakes in a medium bowl. Whisk until smooth. Set aside.
- Slice carrots, chop garlic, onion and mushrooms and set aside.
- Coat covered non-stick frying pan or pot (at least 5 quarts) with oil. Add carrots, garlic, onion, mushrooms and spinach.
- 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.
- Add sauce and mix well.