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Spinach Stir Fry with Garlic
5 from 18 votes

Spinach Stir Fry with Garlic

This spinach stir fry with garlic features fresh spinach leaves blanched briefly and quickly stir-fried with crushed garlic, red chili, and spring onions. The dish combines a tender texture from the lightly cooked spinach with subtle heat from the chili and a nutty touch from toasted sesame seeds. A hint of soy sauce adds umami depth while preserving the bright green color. This stir fry can be a simple, flavorful side to accompany meals or a quick vegetable dish to add greens to your table.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 1 serving
Course: Side Dish, Lunch, Dinner
Cuisine: Chinese

Ingredients

  • 250 grams spinach cleaned and washed, fresh, or 0.6 pounds
  • 1½ teaspoon olive oil
  • 3 garlic crushed, cloves
  • 1 red chili pepper chopped (or as needed, fresh
  • 1 spring onion chopped
  • ½ teaspoon soy sauce
  • salt to taste
  • ½ teaspoon sesame seeds toasted

Instructions

Prep the spinach
    Cup of Yum
  1. Cut off and discard the thick stem of the spinach.
  2. Dip the spinach in a large vessel of water and let it sit for a minute to loosen any dirt or soil. Drain and wash the spinach and repeat.
Blanch the spinach
  1. Bring a large pot of water to a boil.
  2. Add the spinach leaves, stir to submerge in the boiling water, and blanch them for 30 seconds to 1 minute.
  3. Take out the spinach leaves with a tong and immediately soak in cold water to stop the cooking process.
  4. Squeeze out excess water - but not all the liquid from the leaves and stems.
  5. Then roughly cut the spinach into 1-2" length and put them in a bowl.
Stir fry the spinach
  1. Heat oil in a preheated pan, add garlic, and chili. Stir fry for 10 to 20 seconds or until just fragrant.
  2. Add spring onion and stir fry for about 20 seconds.
  3. Add spinach, soy sauce, and salt to taste. Stir fry the spinach to coat and mix with the oil and seasoning.
  4. Remove from flame and serve hot, adding toasted sesame seeds.

Notes

  • Do not squeeze all the liquid out of the blanched spinach to keep it from drying out.
  • Spinach can be cooked by stir-frying without blanching, but blanching helps maintain color and reduces bitterness.
  • Adding mushrooms or shrimp before the spinach is a way to vary the dish's flavor and texture.