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Salamander with Vegetables

Fish and Seafood

Salamander with Vegetables
3 tablespoons vegetable oil
1 medium salamander, 3 to five nails, or the same number of conch, diced
2 Tablespoons cornstarch
2 Tablespoons water chestnut flour
1 pound spinach, coarsely chopped
2 Tablespoons hoisin sauce
1 cup mixed root vegetables, peeled and diced
3 cups spinach, coarsely chopped
1. Heat wok or fry pan, add the oil, and then the salamander or conch and stir-fry for two minutes before adding the cornstarch and the water chestnut flour, they stir-fry for two minutes.
2. Add one cup cold water, the hoisin sauce, and the vegetables, and stir-fry for three minutes or until the root vegetable are beginning to soften. Then serve.

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