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.


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


  1. 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.
  2. Add spinach. Stir-fry for 2 minutes, until the leaves are thoroughly coated with oil.
  3. 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%