Stir-fried Spinach with Garlic

Chao Weng Cai

500g fresh spinach

12 tablespoons groundnut or vegetable oil

3garlic cloves, thinly sliced

2teaspoon salt

1teaspoon sugar

Afavourite green of mine, spinach has sufficient character to marry well with the ‘ stinking rose'(garlic), and the stir-frying technique retains the taste and freshness of both.

1. Remove and discard the stems from the spinach, then pick over the leaves and wash them well. Leave to drain in a colander.

2. Heat a wok until it is hot, then add the oil. When the oil is hot and slightly smoking, add the garlic and salt and stir-fry for 10 seconds. Immediately add the spinach and continue to stir-fry for 3 minutes over a high heat. Add the sugar and cook for another minute.

3. Remove the spinach to a platter with a slotted spoon. Discard the liquid and serve at once with any fish or meat dish.

qingquang

See author's posts