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 ea 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 Salt pepper
-- stemmed 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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