Chinese Spinach Recipes

BEST SAUTéED CHINESE SPINACH

Best Sautéed Chinese Spinach image

Best Sautéed Chinese Spinach is a vegetarian sauteed or pan fried spinach recipe, with baby spinach or kale, broth, soy sauce, garlic, ginger and more!

Provided by Karin and Ken

Number Of Ingredients 8

Ingredients

1 1/2 pounds regular or baby spinach or baby kale
1/3 cup chicken or vegetable broth
3 tablespoons soy sauce
1 - 2 tablespoons sugar (more or less to taste)
2 tablespoons garlic cloves, sliced or minced
1 tablespoon sesame oil
1 tablespoon cornstarch
3 tablespoons olive or another vegetable oil (more or less to taste)

Steps:

Wash and remove the stems from the spinach or kale, if necessary.
Combine the broth, soy sauce, sugar, cornstarch and sesame oil in a small bowl. Taste and if needed add salt. I only add salt if I use low sodium broth and soy sauce. If either have salt I don't generally add any.
Heat the vegetable oil in a skillet over medium heat until it shimmers or when a drop of water flicked in it dances.
Add the garlic and stir. If garlic starts to brown you need to reduce your heat.
Quickly stir the soy mixture to make sure the cornstarch is totally dissolved. Add to the garlic in the skillet.
Simmer for a few minutes until mixture thickens.
Increase the heat, add the spinach and cook.
Stir, with a wooden spoon, until starting to wilt and totally coated in soy mixture, about a minute.
When serving, serve with a slotted spoon to reduce juices or serve juices on top of rice.
Enjoy!

CHINESE STYLE SPINACH

Chinese Style Spinach image

Make and share this Chinese Style Spinach recipe from Food.com.

Provided by breezermom

Categories Spinach

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

4 bunches fresh spinach (about 2 3/4 lbs)
3 tablespoons vegetable oil
2 garlic cloves, crushed
1/2 teaspoon soy sauce (may add more to taste, I just don't like it so salty)
1/4 teaspoon sugar

Steps:

Remove the stems from the spinach; wash leaves thoroughly, and pat dry. Tear the spinach into bite-sized pieces.
Heat the oil in a large Dutch oven or wok over high heat. Add the garlic; and saute 1 minute. Add the spinach; stir until coated with oil.
Add the soy sauce and sugar; saute 2 minutes.
Serve immediately.

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