Spinach with Chinese Wolfberries and Dried Longans in Chicken Broth
Ivy NG, President, Hong Kong Nutrition Association, said, "Use of longan and ginger can remove the astringency of spinach. Even without the use of oil, the dish is light but not plain. This vegetable dish is suitable for persons of all ages."
Ingredients (Serve 4):
| Chinese Wolfberry | 2 tablespoons |
| Dried Longan | 8 pieces |
| Ginger (sliced) | some |
| Fresh Shiitake Mushroom (sliced) | some |
| Spinach (trimmed) | 450 gm (about 11 taels) |
| Chicken Broth | about 1 1/2 bowls |
Seasonings:
| Salt | 1/3 teaspoon |
Cooking Method:
| 1. | Blanch Chinese wolfberries, longans, gingers and mushrooms. Set aside. |
| 2. | Rinse and cut spinach into sections. Blanch and set aside. |
| 3. | Pour chicken broth in a wok. Add Chinese wolfberries, dried longans, gingers and mushrooms and bring to boil. |
| 4. | Add spinach. Season with salt and boil for 1/2 minute. Serve. |
Per Serving:
| Energy (Kcal) | 47 |
| Carbohydrate (gm) | 9 |
| Protein (gm) | 4 |
| Fat (gm) | 1 |
| Sugar (gm) | 0 |
| Sodium (mg) | 294 |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Kwong Fat Restaurant
Extract from the CookSmart Issue 6
