Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 tb Peanut oil
2 Garlic cloves, minced
2 lg Leeks, sliced
1 md Carrot, sliced very thinly
-- into matchsticks
10 oz Fresh spinach, washed
-- stemmed
1/2 c Canned water chestnuts,
-- drained, rinsed, sliced
6 c Vegetable stock
2 tb Tamari
1 tb Rice vinegar
Salt pepper
Strips of 5-spice tofu

Heat a wok or heavy soup pot on high heat for 30 seconds. Add the oil
swirl to coat. Add garlic, leeks, carrots lower to a simmer
cook, covered for 10 minutes. Stir occasionally. Uncover wok,
increase heat to high add spinach water chestnuts. Stir-fry for 2
minutes. Lower heat to medium. Add warmed stock, tamari rice
vinegar. Season to taste.

Heat through but do not boil. Serve immediately, garnished with tofu
strips.

"Sundays at Moosewood Restaurant Cookbook"

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