1 Tbsp. fish sauce (or 1.5 Tbsp. soy sauce if vegetarian)
1 Tbsp. sherry (or cooking sherry)
1 tsp. brown sugar
Instructions
In a cup, stir together- stock, oyster sauce, fish
sauce, sherry, and brown sugar. Set aside. Rinse
spinach and drain.
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.
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.
To serve, scoop or slide spinach onto a serving
plate or bowl. Top with the remaining liquid at
the bottom of your wok/pan. Drizzle over the
sesame oil. This dish makes a wonderful side to
nearly any Thai or Asian entree you might be
serving, and is delicious with plain steamed rice.
ENJOY!
Originally Submitted
1/30/2013
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