Braised Chinese Spinach with Vegetarian Oyster Sauce

Swiss chard or regular spinach can replace the Chinese spinach, if desired. In this instance, tear the leaves into bite-size pieces.

MAKES 4 SERVINGS

1 tablespoon peanut oil

2 large cloves garlic, finely chopped

1 pound Chinese spinach, tough ends trimmed, leaves picked and left whole, stems cut into bite-size pieces

2 tablespoons vegetarian oyster sauce or mushroom soy sauce

2 teaspoons sugar

Salt and freshly ground black pepper, to taste

2 teaspoons cornstarch mixed with 2 tablespoons water

In a wok or large nonstick skillet, heat the oil over medium heat. Add the garlic and cook, stirring constantly, 1 minute. Add the spinach and toss until leaves are wilted, 1 to 2 minutes. Add oyster sauce, sugar, salt, and pepper and toss to combine. Cook, covered, until stems are tender, 1 to 2 minutes. Reduce the heat to medium-low and add the cornstarch mixture; cook, stirring, until thickened, 1 to 2 minutes. Serve at once.

{PER SERVING} Calories 75 • Protein 4g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 9g • Dietary Fiber 3g • Sodium 390mg

hancheng

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