This Stir Fried Spinach is so incredibly easy to make and SO good, you'll be amazed. My Thai/Malaysian husband says it's as good as one can find at any Chinese or Thai restaurant, and I think you'll agree. This dish definitely bears a strong Chinese influence, but is made distinctly Thai by the use of fish sauce and chili. The key to stir-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 it won't make a large serving. Thai Spinach, known as 'Pak Puay Leng', is similar to our own mature spinach, and note that much of the stem is also included in the dish. ENJOY!
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Yield: SERVES 2-4 (side dish)
Ingredients:
- 1 large bunch fresh spinach
- 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-flavored 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 spinach and drain.
- 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) - 2 to 4 minutes.
- Remove from heat and taste-test, adding more fish sauce instead of salt. If too salty or sweet, add a squeeze of lime or lemon juice. More chili can be added for increased spiciness.
- To serve, scoop or slide spinach onto a serving plate or bowl. Top with the remaining liquid at the bottom of your wok/pan. If desired, add a final drizzle of sesame oil. This dish makes a wonderful side to nearly any Thai or Asian entree you might be serving, and is delicious with plain steamed rice. ENJOY!
