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Chinese   -   Spinach & Leek Soup   adapted from unknown

Description  
Ingredients
  • 1 1/2 Tablespoons Peanut oil
  • 2 Garlic cloves -- minced
  • 2 Large Leeks -- sliced
  • 1 Medium Carrot -- sliced very thinly
  • into matchsticks
  • 10 Ounces Fresh spinach -- washed &
  • stemmed
  • 1/2 Cup Canned water chestnuts -- - drained, rinsed, s
  • 6 Cups Vegetable stock
  • 2 Tablespoons Tamari
  • 1 Tablespoon Rice vinegar
  • Salt & pepper
  • Strips of 5-spice tofu
Directions Heat a wok or heavy soup pot on high heat for 30 seconds. Add the oil & swirl to coat. Add garlic, leeks, carrots & lower to a simmer & cook, covered for 10 minutes. Stir occasionally. Uncover wok, increase heat to high & add spinach & water chestnuts. Stir-fry for 2 minutes. Lower heat to medium. Add warmed stock, tamari & rice vinegar. Season to taste.
Heat through but do not boil. Serve immediately, garnished with tofu strips.
"Sundays at Moosewood Restaurant Cookbook"
Serves 4
Time to Make 0:00



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