For an easy and oh so delicious spinach dish, try this Asian-style Stir-Fried Spinach. It's a cinch to make - you'll have it on your table in 15 minutes or less. The key to frying spinach is to use enough of it, as spinach does tend to cook down to 1/10th its size. Baby spinach can be used, but be sure to use lots if cooking for more than 2 people. This dish makes a great side to nearly any meal, and is especially delicious if you're serving rice and/or an Asian-themed main entree. ENJOY!
Prep Time: 8 minutes
Cook Time: 7 minutes
Total Time: 15 minutes
Yield: SERVES 2-4 (side dish)
Ingredients:
- 1 large bunch fresh spinach, rinsed & spun dry with salad spinner
- 3-4 cloves garlic, finely chopped
- 1 red chili, sliced, OR 1/3 to 3/4 tsp. dried crushed chili (chili flakes)
- 1/4 cup good-tasting chicken or vegetable stock
- 2 Tbsp. oyster sauce (or vegetarian oyster sauce/stir fry sauce)
- 1 Tbsp. fish sauce (or 1.5 Tbsp. soy sauce if vegetarian)
- 1 Tbsp. sherry (or cooking sherry)
- 1 tsp. brown sugar
- 1 tsp. sesame oil
- 1-2 Tbsp. vegetable oil
Preparation:
- In a cup, stir together: stock, oyster sauce, fish sauce, sherry, and brown sugar. Set aside.
- Rinse and dry spinach. Slice off the thicker bottoms of the stems, and chop larger leaves into smaller segments.
- Heat a wok or large frying over medium-high heat. Add 1-2 Tbsp. vegetable oil and swirl around, then add garlic and chili. Stir-fry 1 minute to release the fragrance.
- Add the spinach and stir fry briefly, until the spinach leaves are lightly covered in the oil and garlic/chili (about 30 seconds). Then add the stir-fry sauce and stir-fry until spinach has cooked down to a nice dark green (stems should still be on the crisp side) - about 2 minutes.
- Remove from heat and top with a drizzle of sesame oil. Lightly toss and then taste-test the dish, adding more fish sauce instead of salt. If too salty or sweet, add a squeeze of lime or lemon juice.
- To serve, scoop or slide spinach onto a serving plate or bowl, topping with the remaining liquid at the bottom of your wok/pan. If desired, top with a final drizzle of sesame oil. This dish makes a wonderful side to nearly meal, and is especially wonderful with any Asian-themed entree you might be serving. ENJOY!
