Stir-fry Spinach

Stir-fried Spinach is a popular choice of leafy green side when it comes to Chinese home cooking. It’s nutrient-dense and cooks quickly. Here’s how we do it!

Prep Time20

Cook Time10

Total Time30

Course: Vegetables

Cuisine: Chinese

Servings:

Calories: 130kcal

Author: Judy

Ingredients

1 pound spinach (preferably Taiwanese spinach)
3 tablespoons neutral oil (such as canola, vegetable, or avocado oil)
2-3 cloves garlic (minced)
Salt to taste
¼ teaspoon white pepper
1 teaspoon sesame oil

US Customary - Metric

Instructions

Wash spinach clean by soaking a few times and agitating it in the water to loosen any sand or debris. Each time you soak the spinach, lift it out of the water into a colander rather than pouring it, so the dirt and sand stays at the bottom of the bowl.
Shake the excess water off your washed spinach or run it through a salad spinner. Cut the spinach into 3-4 inch pieces, keeping the root end of the stems separate from the leaves and tender parts of the stem. Don’t trim away the root unless it feels very woody.
Heat your carbon steel wok or skillet over medium high until it’s just lightly smoking (this doesn’t apply to nonstick pans). Add the oil, followed by the garlic and the root portions of the spinach, which take a bit longer to cook. Increase the heat to high, cook for a minute, then add the rest of the spinach.
Stir-fry everything well, letting the spinach wilt. Add the salt, white pepper, and sesame oil. Stir-fry until the spinach is completely wilted but still bright green. Transfer to a dish and serve.

Nutrition