Spicy Stir-Fried Spinach Recipe
Simple and Savory Stir-Fried Spinach Dish
Spinach is a powerhouse of nutrients, packed with vitamins, iron, and dietary fiber, making it an excellent green leafy vegetable for everyone, from growing children to women, pregnant individuals, and the elderly. Try this easy and delicious spinach dish. (Reference: Video starts at 02:35.)
Ingredients
- 200g fresh spinach
- 3 cloves garlic
- 2 Korean chili peppers (Cheongyang peppers)
- 2 Tbsp chili oil
- 1 tsp oyster sauce
- 1/2 tsp fish sauce
Cooking Instructions
Step 1
First, thoroughly wash the fresh spinach under running water to remove any dirt or debris. Then, drain it well in a colander. Properly draining the spinach is key to preventing excess water during cooking, ensuring a tastier result.
Step 2
Once drained, trim off the very end of the spinach roots if they look dirty. Depending on the size of the spinach leaves, cut the stems into 2-3 equal pieces. It’s helpful to separate the spinach leaves from the stems at this stage, as this allows for better control over their cooking times and texture.
Step 3
Peel the garlic cloves and slice them thinly into ‘slivers’ or ‘flats’. Slicing garlic this way helps to release its fragrant aroma more effectively when stir-fried.
Step 4
Wash the Korean chili peppers and slice them diagonally. You can include the seeds for a spicier kick, or remove them if you prefer less heat. Adjust the spiciness to your personal preference.
Step 5
Heat a pan over medium heat and add the chili oil. Once the oil is warm, add the sliced garlic and chili peppers. Stir-fry them gently, being careful not to burn the garlic, until they become fragrant. This step infuses the oil with a delicious flavor base.
Step 6
As soon as you can smell the aromatic garlic, add the spinach stems to the pan. Turn the heat up to high and stir-fry quickly for just a short time, until the stems slightly soften. Stems take a little longer to cook than leaves, so adding them first ensures they are cooked to a pleasant tender-crisp texture.
Step 7
Once the stems have begun to cook, add the spinach leaves to the pan. Immediately add the oyster sauce and fish sauce. Continue to stir-fry on high heat very quickly, just until the spinach leaves wilt but still retain some of their vibrant color and a slight crunch. Avoid overcooking, as this will make the spinach mushy. As soon as everything is well combined, remove from heat and serve immediately.
