Sautéed Spinach with Beans
Accredited Practising Dietitian (DAA, Australia) and Assistant External Affairs Officer of Hong Kong Dietitians Association, Miss Doris LAU said, "This recipe used spinach and broad beans which provides our body a good source of iron, folate and dietary fibres that are necessary nutrients for pregnant women's health and children's growth and development."
Ingredients: (To Serve 4)
| Broad beans | 40g |
| Spinach (sectioned) | 400g |
Seasoning:
| Salt | 1/3 teaspoon |
| Sugar | 1/2 teaspoon |
| Canola oil | 1 teaspoon |
Cooking Method:
| 1. | Wash the spinach and broad beans. Set aside. |
| 2. | Blanch the broad beans. Set aside. |
| 3. | Heat oil. Stir-fry the broad beans, add the spinach with salt and sugar and then stir-fry again until done. |
Per serving:
| Energy(kcal) | 69 |
| Carbohydrate(g) | 10 |
| Protein(g) | 5 |
| Fat(g) | 2 |
| Sugar(g) | 2 |
| Sodium(mg) | 272 |
The energy and nutrient content above is estimated according to the information compiled from the USDA Nutrient data Laboratory. Values are for reference only.
This recipe is provided by Crystal Jade La Mian Xiao Long Bao.
Extract from CookSmart, Issue 26
