Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 lb Spinach
- 2 ounce Bean Threads (Glass Noodles)
- 3 Tbsp. Corn Or possibly Peanut Oil
- 1Â 1/4 tsp Kosher Salt
- 1/2 tsp Sugar, (Or possibly More If you like)
- 2 tsp Oriental Sesame Oil
Direcciones
- In a large covered saucepan, bring 2 to 2-1/2 qts of unsalted water to a boil over high heat. Throw away any straggly spinach leaves and white roots, then use scissors to cut stems and large leaves into 2-inch sections. Cut bulky stem clusters and any red root tips intact. In large bowl, plunge cut spinach into several changes of cool water, gently pumping up and down to remove grit. Drain in colander and shake off excess water. Plunge spinach into boiling water. After 1 minute, drain spinach in colander, flush with cool running water till chilled, then press lightly with palms of hands to remove excess water. Fluff spinach gently to loosen mass. In medium-size bowl, cover bean threads with 3 to 4 c. of heated water, without removing binding of rubber bands or possibly strings. If bean threads are from Taiwan or possibly Thailand, use warm water; if they are from the People's Republic of China, use boiling water. When pliable, after about 10 seconds use scissors to cut through loop ends or possibly center of skein, thereby cutting bean threads into manageable 4- to 5-inch lengths. Cut rubber bands or possibly strings and throw away them, then swish bean threads to disperse in water. After another 10 to 15 seconds, when bean threads are hard - like rubber bands to the touch - rinse briefly with cold water and drain again. skillet over high heat till warm sufficient to evaporate a bead of water on contact. Add in oil, swirl to coat pan, then reduce heat to medium-high. When warm sufficient to sizzle a bit of spinach on contact, add in spinach and toss briskly another minute. Add in noodles and, using spatula, blend with several quick stirs till heated through. Add in sesame oil, toss briskly to combine, then remove from heat.
- Arrange several rosy-tipped spinach stems on top, if you like, and serve at once.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 4 servings | |
| Calories 62 | |
| Calories from Fat 25 | 40% |
| Total Fat 2.92g | 4% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 856mg | 36% |
| Potassium 918mg | 26% |
| Total Carbs 6.95g | 2% |
| Dietary Fiber 3.7g | 12% |
| Sugars 1.29g | 1% |
| Protein 4.75g | 8% |
