CHINESE SPINACH

Name: CHINESE SPINACH
Ingredients: 16 oz. Fresh Spinach; 1/4 cup cooking oil; 2 Tbsp. soy sauce; 1 Tbsp lime juice; Dash of salt; 2 small zucchini bias cut (2 cups); 1/2 cup waterchestnuts drained and sliced

Ingredients

16 oz. Fresh Spinach
1/4 cup cooking oil
2 Tbsp. soy sauce
1 Tbsp lime juice
Dash of salt
2 small zucchini bias cut (2 cups)
1/2 cup waterchestnuts drained and sliced

Method

Method: Wash spinach leaves, pat dry, remove stems, break in 1" pieces.
Heat oil, soy sauce and lime juice and salt. Add spinach, waterchestnuts and zucchini. Cover and cook one or two minutes until spinach is wilted. Uncover and toss spinach till completely coated with dressing. Cook 2 minutes more.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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