Recipe by TasteTester
When my son was younger he didn't want to eat spinach, so when I found this recipe I thought he might like it because of the sweetness of the mandarin oranges. Well, he did like it and now eats spinach whatever way I prepare it.
Top Review by teresas
This is great! I cut the recipe in half and used a packaged spinach. I did use the full can of mandarin oranges. Oh! and for the juice I used the mandarin orange juice. This was very tasty. I did think that the mandarin oranges would hold their shape but that didn't happen. :) Overall a great dish that will be made again. Thanks for posting.
- 1 lb fresh spinach (I use prepackaged)
- 1 1⁄2 tablespoons oil
- 11 ounces mandarin oranges (1 can)
- 2 1⁄2 tablespoons soy sauce
- 2 1⁄2 tablespoons orange juice
- quartered orange slice (optional)
Directions See How It's Made
- Separate spinach into leaves. Swish in cold water and repeat several times to remove any grit. Pat dry with paper towels. Cut entire stem using a v-shaped cut into the spinach leaf and then discard stem. If using prepackaged spinach, it's already washed and cut up, so you can skip these steps.
- Heat oil in wok or large saucepan over medium-high heat; add spinach and mandarin oranges. Stir-fry for 2-3 minutes just until spinach wilts. Transfer to serving dish. Heat soy sauce and juice in pan; pour over spinach and toss gently to coat. Garnish with orange slices, if desired. Serve immediately.