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Salamander with Root Vegetables

Fish and Seafood

Salamander with Root Vegetables
3 tablespoons vegetable oil
1 medium salamander or two large conch, diced
2 Tablespoons cornstarch
2 Tablespoons water chestnut flour
2 Tablespoons hoisin sauce
1 cup mixed root vegetables, peeled and diced, and boiled for four minutes, then drained
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 another minute.
2. Add one cup cold water and the root vegetables, and stir-fry for three minutes or until they are soft, then add the spinach and stir for two minutes, then serve.

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