Stir-Fried Spinach
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 4 servings
- Prep: 10 mins
- Cook: 6 mins
This recipe works well in an Asian-themed menu, as a complement to steamed whole fish or poached chicken. Depending on the size of your wok or skillet, you may need to make this in two batches.
Ingredients
- 1tablespoon peanut oil
- 5-- garlic cloves, peeled and finely chopped
- 1teaspoon salt
- 2-- (9-ounce) bags spinach leaves, washed and trimmed (about 16 cups loosely packed)
- 1teaspoon sugar
Instructions
- Heat a wok or large frying pan over high heat. Add peanut oil; swirl to coat the bottom. When very hot and slightly smoking, add chopped garlic and salt. Stir-fry for about 15 seconds.
- Add spinach. Stir-fry for 2 minutes, until the leaves are thoroughly coated with oil.
- When spinach has wilted significantly, add sugar. Continue to stir-fry 4 minutes. Transfer to a warm plate. Pour away excess liquid. Serves 4.
Recipe by Christina Eng.
Nutritional Info *per serving
- Calories 70
- Glycemic Load 0.71
- Fat 4g
- Saturated Fat 0.5g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 1.5g
- Cholesterol 0mg
- Sodium 680mg
- Potassium 730mg
- Carbohydrate 7g
- Fiber 3g
- Sugars 2g
- Protein 4g
- Trans Fat 0g
- Vitamin A 240%
- Vitamin C 60%
- Calcium 15%
- Iron 20%
