STIR-FRIED WATER SPINACH WITH GARLIC
This quick cooking side dish is ready in 15 minutes but only five of those minutes are hands-on in the kitchen, making it a perfect addition to any weeknight menu. Look for water spinach (called rau muong or ong choy) in Asian markets. Regular spinach is a fine substitute, though it won't have the same silkiness. You can top it with your favorite protein for a one-dish dinner. Try adding tofu, chicken, shrimp, or even seared tuna to your bowl for a hearty dinner that won't leave you feeling stuffed. Add this recipe to your rotation to expand your palate and bring some flavor to the table.
Provided by Andrea Nguyen
Time 15m
Yield Serves 4 (serving size: about 1/2 cup)
Number Of Ingredients 8
Steps:
- Cut spinach into 3- to 4-inch pieces. Rinse and drain well. Bring a large Dutch oven filled with water to a boil over high heat. Add spinach; cook 30 seconds or until wilted. Drain; rinse with cold water. Drain well.
- Combine 1 teaspoon oil, oyster sauce, fish sauce, and sugar in a small bowl; stir with a whisk. Stir in 1 teaspoon garlic. Combine 2 teaspoons water and cornstarch, stirring with a whisk.
- Heat remaining 1 tablespoon oil in a large skillet or wok over medium-high until hot but not smoking. Add remaining 2 teaspoons garlic; cook 15 seconds or until fragrant, stirring constantly. Pour off excess water from spinach; add spinach to pan. Cook 3 minutes or until thoroughly heated, stirring constantly. Stir in oyster sauce mixture. When spinach begins to release juices, add cornstarch mixture. Cook, stirring constantly, 1 minute or until sauce thickens and spinach takes on a silky finish.
Nutrition Facts : Calories 76, Carbohydrate 6 g, Cholesterol 0.0 mg, Fat 5.1 g, Fiber 3 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 267 mg, Sugar 1 g
FRESH SPINACH SALAD
A wonderful salad with a homemade dressing to pour over at time of serving. Everybody likes this!
Provided by SUZBO
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 40m
Yield 7
Number Of Ingredients 10
Steps:
- In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 22.1 g, Cholesterol 86.9 mg, Fat 36.3 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 6.5 g, Sodium 408.7 mg, Sugar 18.3 g
SPICED WATER SPINACH
_Kalmi Shaak_ Following Bengali tradition, Chitrita Banerji's mother presented this vegetable dish as a first course - delicate yet spicy, it gets the appetite going. But you could serve it as a side dish with the [mung beans](/recipes/recipe_views/views/106155) and the [eggplant fritters](/recipes/recipe_views/views/106164). The original recipe called for mustard oil, but because it's so hard to find an FDA-approved brand - many bottles are labeled "for massage only," though Indians find that they're fine to cook with - we have substituted vegetable oil.
Time 30m
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Trim stem ends of water spinach, then slice remaining stems and leaves crosswise 1/4inch thick.
- Heat oil in wok over moderately high heat until hot but not smoking, then cook panch phoron and whole chiles, stirring constantly, until seeds begin sputtering, about 30 seconds. Add garlic and cook, stirring, until it begins to turn golden, about 15 seconds.
- Add water spinach a handful at a time, stirring. Add salt and cook, stirring, until most of liquid that spinach gives off is evaporated, about 6 minutes.
- Available at Indian markets and Kalustyan's (212-685-3451).
BOILED SPINACH
Make and share this Boiled Spinach recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Low Protein
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place spinach in a large pot of boiling water.
- Cook 3-5 minutes .
- Then drain.
- Place in serving dish and sprinkle with salt and dot with butter.
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- Add the fermented tofu, the liquid from the jar, and the sugar into a small bowl. Use the back of your spoon to mash the tofu and stir it with the rest of the ingredients to make it into a sauce.
- Heat the oil in a large skillet (or woover medium-high heat until hot. Break apart the chili peppers and add them into the skillet. Add half of the garlic. Stir a few times to release the fragrance.
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