Ingredients
- 2 garlic (cloves)
- 2 tamari
- 1,400 ml vegetable stock
- 120 ml water chestnuts (canned)
- 38 gr spinach (fresh)
- 22 ml peanut oil
- 16 ml rice vinegar
- 2 slices leeks
- 1 slice carrot
Salt & pepper Strips of 5-spice tofu 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"
