I searched for this recipe today to go alongside my main entree of Food & Wine’s Thai Chicken & Basil. I wasn’t sure if there was a specific Thai spinach recipe out there but it turns out there is and it uses much of the same ingredients as in the Chicken dish which made prep much quicker.

©EverydayCookingAdventures 2013

I made the spinach during the last couple minutes of my entree cooking since spinach wilts so quickly. I really enjoyed this dish! It was quick and easy and bursting with flavor!  I would make it again and not just with a Thai-inspired dish. It would be great with practically any meal as a side dish. Here’s my Thai spinach: #meatlessmonday

©EverydayCookingAdventures 2013

Thai Stir-Fried Spinach ©EverydayCookingAdventures 2013

Easy Thai Stir-Fried Spinach

By Darlene Schmidt
Prep Time: 10 minutes
Cook Time: 6 minutes
Serves 2

Ingredients:

1/2 large bunch fresh spinach, (Thai spinach is called Pak Puay Leng)
2 cloves garlic, finely chopped
1/4 red chili, sliced, OR 1/4 tsp. dried crushed chili (chili flakes)
1 tbsp good-tasting chicken or vegetable stock
1/2 Tbsp. oyster-flavored sauce (or vegetarian oyster sauce/stir fry sauce)
1/4 Tbsp. fish sauce (or 1/2 Tbsp. soy sauce if vegetarian)
2 tsp. sherry (or cooking sherry)
1/2 tsp. brown sugar
1/2 Tbsp. vegetable oil

Preparation:
1. In a cup, stir together: stock, oyster sauce, fish sauce, sherry, and brown sugar. Set aside. Rinse spinach and drain.

2. Heat a wok or large frying over medium-high heat. Add 1-2 Tbsp. vegetable oil and swirl around, then add garlic and chili. Stir-fry 1 minute to release the fragrance.

3. Add the spinach and stir fry briefly, until the spinach leaves are lightly covered in the oil and garlic/chili (about 30 seconds). Then add the stir-fry sauce and stir-fry until spinach has cooked down to a nice dark green (stems should still be on the crisp side) – 2 to 4 minutes. Remove from heat and taste-test, adding more fish sauce instead of salt. If too salty or sweet, add a squeeze of lime or lemon juice. More chili can be added for increased spiciness.

4. To serve, scoop or slide spinach onto a serving plate or bowl using a slotted spoon.