Thai Stir-Fried Spinach
This simple, bold stir-fry uses regular bunch spinach rather than the water spinach common in Thai cooking. The wilted leaves and crisp-tender stems combine for a pleasing contrast of textures. Be sure to dry the spinach well after washing (a salad spinner works well); excess water will cause splattering and popping when the spinach is added to the hot oil. We liked to serve this with steamed jasmine rice to soak up the sauce.
tablespoon fish sauce
tablespoon oyster sauce
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