Thai Stir-Fried Spinach

4 Servings

20 minutes

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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.




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



Karie M.

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?

Jennie H.

Yum! The simplicity of the ingredients belies the depth of flavor. Even tasty cold out of the refrigerator the next day.

Jonathan M.

Sickly sweet. Way too sweet, like a dessert. Next time I make this I'll use 1/2 tsp sugar.