500g orange kumara
1 tblspn olive oil
2 cloves garlic, crushed
2 tspns dried corriander can water chestnuts, sliced
2 tspns brown sugar
pkt 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.
1 tblspn olive oil
2 cloves garlic, crushed
2 tspns dried corriander can water chestnuts, sliced
2 tspns brown sugar
pkt 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.
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