Stir fried velvet spinach with glass noodles
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Stir fried velvet spinach with glass noodles
  Fried    Spinach    Noodles    Chinese    Vegetables  
Last updated 6/12/2012 1:24:57 AM. Recipe ID 58701. Report a problem with this recipe.
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      Title: Stir fried velvet spinach with glass noodles
 Categories: Chinese, Vegetables
      Yield: 4 Servings
      2 lb Spinach
      2 oz Bean Threads (Glass Noodles)
      3 tb Corn Or Peanut Oil
  1 1/4 ts Kosher Salt
    1/2 ts Sugar, (Or More If Desired)
      2 ts Oriental Sesame Oil
  In a large covered saucepan, bring 2 to 2-1/2 quarts of unsalted
  water to a boil over high heat.  Discard any straggly spinach leaves
  and white roots, then use scissors to cut stems and large leaves into
  2-inch sections. Cut bulky stem clusters and any red root tips
  intact. In large bowl, plunge cut spinach into several changes of
  cold water, gently pumping up and down to remove grit.  Drain in
  colander and shake off excess water. Plunge spinach into boiling
  water. After 1 minute, drain spinach in colander, flush with cold
  running water until chilled, then press lightly with palms of hands
  to remove excess water.  Fluff spinach gently to loosen mass. In
  medium-size bowl, cover bean threads with 3 to 4 cups of heated
  water, without removing binding of rubber bands or strings. If bean
  threads are from Taiwan or Thailand, use hot water; if they are from
  the People's Republic of China, use boiling water. When pliable,
  after about 10 seconds use scissors to cut through loop ends or
  center of skein, thereby cutting bean threads into manageable 4- to
  5-inch lengths. Cut rubber bands or strings and discard them, then
  swish bean threads to disperse in water. After another 10 to 15
  seconds, when bean threads are firm - like rubber bands to the touch
  ~ rinse briefly with cool water and drain again. skillet over high
  heat until hot enough to evaporate a bead of water on contact. Add
  oil, swirl to coat pan, then reduce heat to medium-high. When hot
  enough to sizzle a bit of spinach on contact, add spinach and toss
  briskly another minute. Add noodles and, using spatula, blend with
  several quick stirs until heated through.  Add sesame oil, toss
  briskly to combine, then remove from heat. Arrange several
  rosy-tipped spinach stems on top, if desired, and serve at once.

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Recipe ID 58701 (Apr 03, 2005)

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