Tsusuna to atsuage no oisutaasoosu itame / stir-fried New Zealand spinach and deep-fried tofu with oyster sauce

A quick stir-fry with tsuruna New Zealand spinach that takes advantage of aromatic oyster sauce to mask the vegetable's slightly earthy taste. Atsuage deep-fried tofu makes this dish somewhat substantial.

1/2 of recipe:
109 calories; 8.3 g protein; 7.0 g fat; 3.1 g carbohydrate; 1.3 g net carbs; 102 mg sodium (with 50% reduced-sodium soy sauce); 0.04 mg cholesterol; 1.8 g fiber; 256 mg potassium


<Ingredients>

Approx. 120 g tsuruna New Zealand spinach (113 g in photo)
1 atsuage deep-fried tofu (130 g, prep-boiled in photo)
1 knob garlic
1 knob ginger
1/2 taka no tsume red pepper (slices in photo)

1/4 tsp canola oil
1/4 tsp sesame oil

For seasonings
1/2 tsp oyster sauce
1/2 tsp shokoshu Shaoxing wine
1/3 tsp soy sauce
1/4 tsp kurozu brown rice vinegar

<Directions>
1.

Mix all seasonings, and set aside.

2.

Chop tsuruna New Zealand spinach into 3-4 cm.
Cut atsuage into bite size.
Peel and finely chop garlic and ginger.

3.

In a frying pan, heat oil, and saute garlic and ginger on medium low heat until fragrant.

Add atsuage and taka no tsume red pepper, and saute. 

Add tsuruna (stems first, then leaves), and cook until color brightens.

Swirl in seasonings, mix, and cook until until liquid disappears, stirring occasionally.

<Notes>

• The seasonings above are for lighter flavoring. For a stronger taste, add slightly more soy sauce or increase each seasoning evenly.
• For the above nutrition figures, fat content of atsuage deep-fried tofu is assumed to be reduced by 20% in the prep process (boiling and pat-drying with paper towel).