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Milk Street Bowtie Thai Stir-Fried Spinach

Thai Stir-Fried Spinach

20 minutes

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Thai Stir-Fried Spinach

Free

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.

4

Servings

Tip

Don’t use baby spinach, which can’t handle high-heat cooking and doesn’t have stems to offer textural contrast. And don't allow the spinach leaves to fully wilt in the pan; some leaves should still look fairly fresh, but will continue to cook after being transferred to the bowl.

20 minutes

1 tablespoon fish sauce
1 tablespoon oyster sauce
2 teaspoons white sugar
3/4 teaspoon red pepper flakes
4 tablespoons grapeseed or other neutral oil, divided
3 tablespoons coarsely chopped garlic
1 1/2 pounds bunch spinach, trimmed of bottom 1½ inches, washed and dried well
Ingredients
  • 1

    tablespoon fish sauce

  • 1

    tablespoon oyster sauce

  • 2

    teaspoons white sugar

  • ¾
  • 4

    tablespoons grapeseed or other neutral oil, divided

  • 3

    tablespoons coarsely chopped garlic

  • pounds bunch spinach, trimmed of bottom 1½ inches, washed and dried well

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Thai Stir-Fried Spinach

Get Ready to Cook

4

Servings

20 minutes

Tip

Don’t use baby spinach, which can’t handle high-heat cooking and doesn’t have stems to offer textural contrast. And don't allow the spinach leaves to fully wilt in the pan; some leaves should still look fairly fresh, but will continue to cook after being transferred to the bowl.

Ingredients
  • 1

    tablespoon fish sauce

  • 1

    tablespoon oyster sauce

  • 2

    teaspoons white sugar

  • ¾
  • 4

    tablespoons grapeseed or other neutral oil, divided

  • 3

    tablespoons coarsely chopped garlic

  • pounds bunch spinach, trimmed of bottom 1½ inches, washed and dried well

Step 1 of 4

Whisk the fish sauce mixture

1
tablespoon fish sauce
1
tablespoon oyster sauce
2
teaspoons white sugar
¾
teaspoon red pepper flakes

In a small bowl, whisk together the fish sauce, oyster sauce, sugar and pepper flakes until the sugar dissolves. Set aside.

Step 2 of 4

Cook the spinach

4
tablespoons grapeseed or other neutral oil, divided
3
tablespoons coarsely chopped garlic

In a large skillet over medium-high, heat 2 tablespoons of the oil until just beginning to smoke. Remove the pan from the heat, add the garlic and cook, stirring, until just beginning to color, 20 to 30 seconds.


Return the skillet to high and immediately add about ⅓ of the spinach. Using tongs, turn the spinach to coat with the oil and garlic.


When the spinach is nearly wilted and the garlic has turned golden brown, 30 seconds or less, transfer to a large bowl. The leaves will continue to wilt but the stems should remain crisp-tender.

Step 3 of 4

Cook the Remaining Spinach

pounds bunch spinach, trimmed of bottom 1½ inches, washed and dried well

Return the skillet over high heat. Add 1 tablespoon of the remaining oil, swirl to coat the pan and heat until just beginning to smoke.


Add half of the remaining spinach and cook, as before, for 20 to 30 seconds. Transfer to the bowl and repeat with the remaining oil and spinach.

Step 4 of 4

Toss, plate and serve

Pour the fish sauce mixture over the spinach and toss. Transfer to a platter and drizzle with any accumulated liquid.

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