• 500g orange kumara
• 1 tblspn olive oil
• 2 cloves garlic, crushed
• 2 tspns dried corriander can water chestnuts, sliced
• 2 tspns brown sugar pkt Krispkut baby spinach leaves
• 2 tblspns soy sauce
• 2 tblspns water

Peel & cut the kumara into small pieces and boil until just tender. Do not overcook. Drain well and pat dry with a papertowel.

Heat the oil in a large pan and briefly cook the garlic & corriander. Add the kumara & water chestnuts and stir fry for a further 2 minutes. Add the remaining ingredients,tossing until the spinach has wilted.

Serve hot on a bed of rice.

Serves 4