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.
