Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 2001


Recipe Summary

4 servings (serving size: 1/2 cup spinach and 1/2 cup rice)


Ingredient Checklist


Instructions Checklist
  • Heat the oil in a Dutch oven over medium-high heat. Add tea, and stir-fry about 30 seconds or until fragrant. Add chile pepper and garlic; stir-fry for 30 seconds. Add spinach; stir-fry 2 minutes. Stir in vinegar, and cook 1 minute or until spinach wilts. Sprinkle with sesame seeds, salt, and black pepper. Serve over rice.


Nutrition Facts

198 calories; calories from fat 28%; fat 6.1g; saturated fat 1g; mono fat 1.9g; poly fat 2.8g; protein 6.3g; carbohydrates 30.8g; fiber 5.3g; iron 4.8mg; sodium 239mg; calcium 173mg.