Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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