Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Watercress | 1 cup (34g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Tea | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 500g of spinach or 300g of watercress
- 1 Table spoon of crunchy peanut butter (subs crushed peanuts)
- 2 Table spoons of oil
- 500 ml veg stock (use veg stock cube)
- 500 ml water
- 2 Tea spoons of turmerick
- a pinch of nutmeg (optional)
- One Table spoon of Dark soy
- Large "Chunk" of ginger
- Bean curd if disired
- =
Directions
Mix salt, pepper, nutmeg and turmerick in a bowl with enough of the dark soy to make a paste.
Heat oil in a sauce pan, add ginger and fry for a few seconds.
Add the peanut butter.
Stir rapidly as the peanut butter will stick to the bottom of the pan.
After 30 seconds add the stock, stir lots.
Take a ladle of the stock and add to the tumerick paste.
Stir the paste into the liquid in the bowl.
Add the rest of the soy and the tumerick mixture to the pan. Stir.
Add the Spinach or watercress to the pan.
Cook for about 5-10 mins `til the spinach / watercress is cooked.
Add tofu or bean curd one minute before the end if you would like it.