Spinach With Fried Ginger Recipes

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STIR-FRIED SPINACH WITH GINGER AND GARLIC



Stir-Fried Spinach with Ginger and Garlic image

Categories     Garlic     Ginger     Stir-Fry     Quick & Easy     High Fiber     Spinach     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 4

a 10-ounce bag fresh spinach or 2 small bunches (about 1 1/4 pounds total)
2 teaspoons vegetable oil
1 teaspoon minced peeled fresh gingerroot
1 garlic clove, minced

Steps:

  • Wash spinach well, discarding coarse stems, and drain in a colander. In a wok or large heavy skillet heat oil over moderately high heat until very hot but not smoking and stir-fry gingerroot and garlic until fragrant, 10 to 15 seconds. Add spinach and stir-fry until wilted, about 1 minute. Season spinach with salt and pepper.

STIR-FRIED SPINACH WITH GARLIC



Stir-Fried Spinach with Garlic image

Provided by Food Network

Time 8m

Number Of Ingredients 5

2 teaspoons canola oil
1/4 teaspoon salt
3/4 pound spinach, fresh, washed with stems removed
1/2 teaspoon sugar
1 teaspoon garlic, minced

Steps:

  • In a large wok over medium heat, heat oil. Stir-fry salt and spinach for 1 minute. When spinach has wilted add sugar and garlic and stir-fry 2 to 3 minutes more. Plate spinach, serve warm or cold.

STEAMED SPINACH AND PICKLED GINGER SALAD



Steamed Spinach and Pickled Ginger Salad image

Ainsley says that this recipe is inspired by Japan and that it goes well with fried or oily dishes as it's clean and fresh tasting. Cooking time is cooling time.

Provided by Luschka

Categories     Spinach

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

350 g spinach leaves
1 tablespoon pickled ginger
2 tablespoons soy sauce
1 tablespoon sesame seeds

Steps:

  • Wash the spinach well, then cram into a large pan, cover with a tight fitting lid and cook for 5 minutes, stirring occasionally until evenly wilted.
  • Meanwhile, roughly chop the pickled ginger. Drain the spinach well and while warm, stir through the pickled ginger and soy sauce. Allow to cool completely, and then chill for at least an hour or so.
  • Toast the sesame seeds in a frying-pan until golden brown then remove from the heat. To serve, heap the spinach into towers and scatter over the toasted sesame seeds.

EASY FRIED SPINACH



Easy Fried Spinach image

This is a dish I stumbled across while I was in China and tried to emulate. Of all my various original recipes, this is the one of my families favorites. It is simple, requires few ingredients and is easy and fast.

Provided by roteir

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 6

Number Of Ingredients 4

¼ cup canola oil
¼ cup unsalted butter
2 (10 ounce) bags fresh spinach leaves
8 cloves garlic, thinly sliced

Steps:

  • Melt the butter with the canola oil in a large skillet over medium heat until it stops bubbling. This allows the water from the butter to evaporate. Add the garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Put in the spinach leaves and cook for about 5 minutes while stirring, until the leaves are dark and are about 1/4 of their original size.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 4.8 g, Cholesterol 20.3 mg, Fat 17.4 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 5.6 g, Sodium 76.5 mg, Sugar 0.4 g

OIL-FREE SPINACH WITH GINGER AND GARLIC



Oil-Free Spinach With Ginger and Garlic image

Provided by David Tanis

Categories     quick, side dish

Time 5m

Yield 4 generous servings

Number Of Ingredients 5

2 small garlic cloves, minced
1 half-inch piece ginger, peeled and grated, or finely chopped
1 pound spinach, washed well and drained, thick stems removed
Salt
pepper

Steps:

  • Put 1/2 inch water in a large, wide soup pot over high heat. When water boils, add garlic and ginger.
  • Add large handful spinach to the pot. Season lightly with salt and pepper, then twirl with tongs to barely wilt the spinach, about a minute or less. Using tongs, transfer to a serving bowl. Repeat until all the spinach is cooked.

Nutrition Facts : @context http, Calories 33, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 280 milligrams, Sugar 1 gram

ROASTED SALMON WITH GINGER-LIME BUTTER



Roasted Salmon With Ginger-Lime Butter image

Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.

Provided by David Tanis

Categories     dinner, weeknight, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (1 1/2 pound) wild salmon fillet, such as king or coho, at room temperature
Salt and pepper
6 tablespoons unsalted butter, softened
2 tablespoons grated ginger
1 teaspoon lime zest
1 teaspoon lemon zest
2 tablespoons lime juice
1 pound baby spinach
Lime wedges, for serving
1/2 cup thinly sliced scallions, green and white parts

Steps:

  • Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
  • Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
  • Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
  • As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
  • Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

SPICY FRIED SPINACH



Spicy Fried Spinach image

For spinach lovers, this makes a delicious side dish to an Indian meal, or can be served with rice or Indian breads.

Provided by Daydream

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb fresh spinach, weighed after removing tough stalks
2 tablespoons ghee
2 tablespoons peanut oil
2 onions, sliced thinly
2 cloves garlic, minced
1 teaspoon fresh ginger, finely grated
1/2 teaspoon cumin seed
1/2 teaspoon black cumin seeds (optional)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground chili powder
1 teaspoon salt

Steps:

  • Wash spinach well, in several changes of water, to remove grit.
  • Heat the ghee and peanut oil in a large skillet or wok.
  • Stir-fry the sliced onion until golden brown.
  • Add the garlic and ginger; and stir-fry for a further minute or two.
  • Mix in the cumin seeds, ground spices and salt.
  • Finally, add the spinach.
  • Reduce heat to low and cook, uncovered, until the spinach has wilted and is cooked, stirring frequently.
  • Add more water as necessary to prevent the spinach from sticking to the pan.
  • Serve hot with rice or Indian breads.

Nutrition Facts : Calories 171.7, Fat 13.8, SaturatedFat 5.2, Cholesterol 16.4, Sodium 675.9, Carbohydrate 10.9, Fiber 3.6, Sugar 2.9, Protein 4

FRIED BLACK RICE WITH GINGER TOFU AND SPINACH



Fried Black Rice With Ginger Tofu and Spinach image

Ginger, garlic, and scallion make a flavorful marinade for this tofu dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 10

3/4 cup black rice
1 1/2 cups water
1 bunch spinach, large stems removed and rinsed
3 tablespoons vegetable oil
2 cloves garlic, minced
3 tablespoons finely chopped fresh ginger
3 scallions, thinly sliced, white and green parts separated
1 pound extra-firm tofu, cut into six 1/2-inch-thick rectangles
1 tablespoon Sriracha sauce
Lime wedges, for serving

Steps:

  • Bring rice and water to a boil in a small saucepan. Reduce to a simmer, cover, and cook until rice is tender and liquid is absorbed, about 45 minutes. Let stand 5 minutes. Fluff with a fork and set aside.
  • Steam spinach, covered, in 1 tablespoon oil over medium-high heat for 2 minutes; set aside. Saute garlic, ginger, and scallion whites in remaining oil until fragrant, about 1 minute. Add tofu and Sriracha and cook until tofu is golden, about 6 minutes per side. Remove and set aside.
  • Add rice to skillet and cook over medium-high heat until crisp, about 2 minutes. Serve with spinach and tofu. Garnish with scallion greens and serve with lime.

Nutrition Facts : Calories 235 g, Fat 11 g, Fiber 3 g, Protein 11 g, Sodium 69 g

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