Friday, July 4, 2008

Korean Spinach

10 oz fresh spinach
2 tbl soy sauce
1 tsp Splenda
1-1/2 tsp sesame seeds
1 tbl sesame oil
1 tbl minced scallion
1 tsp rice vinegar (optional)
salt to taste (optional)
red pepper flakes to taste (optional)

Combine all ingredients except spinach in a small bowl.

Spray a large non-stick skillet with cooking spray. Heat over medium-high heat. Add spinach and 1 tbl water and cook until the spinach wilts. Add the soy sauce mixture and stir well.

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