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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.
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
Ingredients
-
1
tablespoon fish sauce
-
1
tablespoon oyster sauce
Directions
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01In a small bowl, whisk together the fish sauce, oyster sauce, sugar and pepper flakes until the sugar dissolves. Set aside.
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We have a wine club where we each serve a different wine with a complimentary small plate. This would make a great salad course! Any ideas about what kind of wine to serve with this? And what about some kind of bread or a roasted potato to go with it? Ideas?