Sautéed Baby Spinach
Growing up, fresh vegetables were a staple in our household, but it wasn’t until I ventured into the world of cooking that I truly appreciated the depths of flavor spinach could offer. Over the years I experimented with various recipes, but I often found this straightforward recipe allows for the natural flavor of the spinach to shine. This recipe stands out not only for its ease of preparation but also for its capacity to highlight the garlic and ShaoXing wine aromatic warmth as it complements the fresh, earthy taste of the spinach.
In today’s fast-paced world, many individuals seek meals that can be prepared swiftly while still delivering a punch of flavor. My garlic spinach stir-fry embodies this principle perfectly. With minimal cooking time and a few common ingredients, it serves as a nutritious option that does not compromise on taste
Step-by-Step Cooking Guide
Heat the avocado oil in a large wok over medium high heat. Add the minced garlic to the wok. The garlic should be sizzling. Stir it continuously for about 15 seconds until it turns lightly golden.
Add the fresh baby spinach, using the spatula, carefully fold the spinach into the garlic and oil mixture. Allow it to wilt. During this time, season it with salt and ShaoXing cooking wine. Stir briefly to evenly distribute the seasoning. Once everything is well combined and the spinach has wilted, remove the wok from the heat, and your dish is ready to be served.
Sautéed Baby Spinach
Ingredients
Equipment
Method
- Add 1 tbsp avocado oil to the wok and heat over medium high heat.
- Once you see smoke from the oil, add 3 tsps minced garlic to the wok and stir for 15 seconds.
- Add spinach, 1/2 tsp pink salt and 1 tbsp ShaoXing cooking wine. Stir constantly.
- Once all the spinach leaves wilt, transfer to a bowl and serve.
