SPINACH WITH BAMBOO SHOOTS
Provided by Michael Tong
Categories Wok Leafy Green Vegetable Side Stir-Fry Vegetarian Spinach Winter Vegan Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- 1. Wash spinach leaves thoroughly under cold running water, drain well.
- 2. Heat the oil in a wok or skillet. Using a medium-high flame, cook the bamboo shoots in the oil approximately 45 seconds, stirring constantly.
- 3. Add spinach and stir until wilted.
- 4. Add salt and sugar, and cook, stirring, about 1 1/2 to 2 minutes longer.
- 5. Transfer to a hot platter, but do not add the liquid from the pan.
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