Title: Sauteed spinach with garlic & chilies (rau
 Categories: Vegetables, Vietnam
      Yield: 4 Servings
 
      2 lb Spinach;
      3 tb Oil, vegetable;
      6 cl Garlic; peeled & finely
           -chopped
           Chilies, red; HOT, -=or=-
           -chilies, green; finely
           -sliced (or use 2)
      2 tb Stock, vegetable;
      1 tb Soy sauce, light;
    1/4 ts Salt;

------------------------PER SERVING-----------------------------
    159 x  *cals
     60 x  *% from fat
      5 x  *gm protein
     11 x  *gm fat
     10 x  *gm carbo
    444 x  *mg sodium
      6 x  *gm fiber
 
  Wash spinach and pull off the leaves.  Bring a large pan of water to a
  boil.  Drop in spinach leaves.  As soon as the leaves wilt, drain
  them and leave in strainer. Heat the oil in a wok or large frying pan
  over medium-high heat.  When hot, add garlic and cook until light
  brown. Add chilies and stir once or twice. Add spinach, stock, soy
  sauce and salt. Turn the heat to high. Stir-fry on the highest heat
  another minute or so. Makes 4 servings.