Szechuan Spinach With Peanut Sauce

photo by Anne Sainz

- 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
- 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.
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RECIPE SUBMITTED BY
Anne Sainz
United States
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat.
Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.