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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tsp olive oil |
2 cloves garlic, chopped |
10 g five spice |
1 tbsp whole-wheat flour |
1 cup skim milk |
160 g ( 1 1/2 cups thawed-from-frozen) corn |
125 g ( 1 1/2 packed cups) baby spinach |
2 scallions, thinly sliced |
35 g egg white |
1/4 tsp baking soda |
Directions:
1. Preheat oven to 350°F.
2. Add oil, chopped garlic and five-spice powder to a small saucepan over medium heat. Cook for 1 to 2 minutes, stirring often, until garlic becomes golden and fragrant.
3. Add flour and cook for 2 more minutes, mashing mixture with the back of a spoon until a thick paste forms. Reduce heat to low and whisk in milk, bringing mixture to a slow simmer.
4. Cook for 2 to 3 minutes, until sauce thickens. Stir in corn, spinach and scallions and cook for about 1 minute more, until spinach wilts.
5. Stir in 1 egg white and baking soda. Transfer mixture to an 8 x 8-inch baking dish and place in preheated oven.
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