A quick stir-fry with tsuruna New Zealand spinach that takes advantage of aromatic oyster sauce to mask the vegetable’s slightly earthy taste. Atsuage deep-fried tofu makes this dish somewhat substantial.

1/2 of recipe:
109 calories; 8.3 g protein; 7.0 g fat; 3.1 g carbohydrate; 1.3 g net carbs; 102 mg sodium (with 50% reduced-sodium soy sauce); 0.04 mg cholesterol; 1.8 g fiber; 256 mg potassium

<Ingredients>

Approx. 120 g tsuruna New Zealand spinach (113 g in photo)
1 atsuage deep-fried tofu (130 g, prep-boiled in photo)
1 knob garlic
1 knob ginger
1/2 taka no tsume red pepper (slices in photo)

1/4 tsp canola oil
1/4 tsp sesame oil

For seasonings
1/2 tsp oyster sauce
1/2 tsp shokoshu Shaoxing wine
1/3 tsp soy sauce
1/4 tsp kurozu brown rice vinegar

<Directions>
1.

Mix all seasonings, and set aside.