Thai Stir-Fried Spinach With Garlic and Peanuts
A lovely Thai stir-fried spinach in a garlicky sauce topped with peanuts or cashews that's bursting with flavor. Simple to make and so scrumptious.
- Serves: 4 persons
- 1large bunch fresh spinach
- 4cloves garlic (finely chopped)
- Optional: 1 red chili (sliced, or 1/3 to 3/4 teaspoon dried crushed chili flakes)
- ¼cup chicken or vegetable stock
- 2tablespoon oyster-flavored sauce (or vegetarian oyster sauce/stir-fry sauce)
- 1tablespoon fish sauce (or 1 1/2 tablespoons soy sauce if vegetarian)
- 1tablespoon sherry (cooking sherry works well too)
- 1teaspoon brown sugar
- 1teaspoon sesame oil
- Optional: 1/2 red pepper (sliced thinly)
- ¼to 1/3 cup roughly chopped peanuts or cashews (for topping)
- 1to 2 tablespoons vegetable oil
Step 1Gather the ingredients.
Step 2In a cup, stir together stock, oyster sauce, fish sauce, sherry, and brown sugar. Set aside. Rinse spinach and drain.
Step 3Heat a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons vegetable oil and swirl around, then add garlic and chili (if using). Stir-fry 1 minute to release the fragrance.
Step 4Add the red pepper (if using) and stir-fry 1 minute. Add the spinach and stir-fry briefly, until the spinach leaves are lightly covered in the oil and garlic/chile (about 30 seconds). 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), about 2 to 4 minutes.
Step 5Remove 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 chile can be added for increased spiciness.)
Step 6To 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 and top with chopped nuts.
Step 7Serve and enjoy.