Prep 5 mins
Cook 6 mins
"Spinach has often been regarded with disdain in the west, probably because it is usually overcooked. This is a delicious, time-honored, southern Chinese recipe. The spinach is quickly stir-fried and then seasoned. It is very simple to prepare." Ken Hom from CHINESE COOKING. (We halved this recipe last night and enjoyed it hot with Mr. Hom's FISH IN HOT AND SOUR SAUCE. Wonderful!)
- Wash the spinach thoroughly.
- Remove all stems leaving just the leaves.
- Heat the wok (or large frying pan) until it is VERY hot.
- Add the oil.
- When the oil it is very hot and slightly smoking, add the garlic and salt.
- Stir-fry both for 10 seconds.
- Add the spinach and stir-fry for about 2 minutes to coat the spinach leaves thoroughly with the oil, garlic and salt.
- When the spinach has wilted to about one-third of its original size, add the sugar.
- Continue to stir-fry for another 4 minutes.
- Transfer to a plate and pour off any excess liquid.
- Serve hot or cold.
Loved it with the fish I cooked. Only made half a recipe and we could have eaten the entire serving for 4. Served it with Fish in Hot and Sour Sauce as suggested.
This is so lovely! I followed this exactly, added some fresh purple cabbage for the photo. The garlic is spot on, and we loved it!
The garlic is perfect with the spinach. As mentioned in the introduction do not over cook the spinach - Just let it wilt and get heated through. After washing the spinach I let it sit in a colander to drain well- there is still enough moisture between the leaves to give off some steam to quickly wilt the spinach as it cooks. A do again recipe for sure