Spinach With Fried Ginger Recipes

PAN FRIED SPINACH

Steps:

• In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
• Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. Season with salt and pepper to serve.

OIL-FREE SPINACH WITH GINGER AND GARLIC

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.

EASY FRIED SPINACH

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.

STIR-FRIED SPINACH WITH GINGER AND GARLIC

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

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.

SPINACH WITH GINGER AND CHILE

Steps:

• Heat oil in a large wok or skillet over medium-high heat. Season oil with salt and add ginger and chile (if using a fresh chile, make sure to cut a slit in it to prevent it from bursting in the hot oil).
• When ginger begins to sizzle, add spinach to skillet and toss, using tongs, to cook and evenly distribute flavor, until spinach is tender and wilted, 1 to 2 minutes. Serve warm or at room temperature.

STIR-FRIED SPINACH WITH GARLIC

Steps:

• Wash the spinach thoroughly.
• Remove all stems leaving just the leaves.
• Heat the wok (or large frying pan) until it is VERY hot.
• Add the oil.
• When the oil it is very hot and slightly smoking, add the garlic and salt.
• Stir-fry both for 10 seconds.
• Add the spinach and stir-fry for about 2 minutes to coat the spinach leaves thoroughly with the oil, garlic and salt.
• When the spinach has wilted to about one-third of its original size, add the sugar.
• Continue to stir-fry for another 4 minutes.
• Transfer to a plate and pour off any excess liquid.
• Serve hot or cold.

AUTHENTIC SAAG PANEER

Steps:

• Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
• Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.
• Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
• Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.

SPINACH WITH FRIED GINGER

Steps:

• In a large saucepan of boiling water, blanch the spinach for almost 1 minute. Drain and rinse well in cold water. Squeeze dry, coarsely chop and move to a large, shallow dish.
• In a mini food processor, finely chop the ginger. Move to a small bowl and mix with the chili oil. Let stand for 10 minutes.
• Heat the peanut oil in a medium skillet. Add the ginger and fry over moderate heat until golden, about 4 minutes. Pour through a fine sieve and drain the ginger on paper towels.
• In a small bowl, mix the soy sauce with the vinegar and sugar. Drizzle over the spinach, stir lightly and refrigerate for 20 minutes. Sprinkle the ginger over the spinach and serve.

STIR-FRIED SPINACH IN GARLIC SAUCE

Steps:

• In a glass measure stir together the broth, the soy sauce, the Scotch, the vinegar, the cornstarch, and the sugar until the cornstarch is dissolved. In a wok or large deep heavy skillet heat the oil over high heat until it is hot but not smoking, in it stir-fry the garlic and the gingerroot for 30 seconds, or until the garlic is golden, and add the spinach in batches, stir-frying until each batch is wilted slightly before adding each new one. Stir the cornstarch mixture, add it to the wok, and stir-fry the mixture mixture for 1 to 2 minutes, or until the spinach is wilted evenly and the sauce is thickened. Serve the spinach with the rice.