Asian Sauteed Spinach Recipes

BEST SAUTéED CHINESE SPINACH

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!

ASIAN-INSPIRED SPINACH SALAD

Steps:

• Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
• Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

ASIAN SAUTEED SPINACH

Steps:

• Heat vegetable oil and sesame oil in a large pan.
• Add garlic and cook briefly.
• Add spinach and cook until the spinach is mostly wilted.
• Add soy sauce to taste and continue cooking just until the spinach has all wilted.
• Serve immediately.

SIGUMCHI NAMUL (KOREAN SEASONED SPINACH)

Steps:

• Gather the ingredients.
• Blanch the spinach in boiling water for 30 seconds.
• Quickly remove the spinach to a colander and rinse it under cold water.
• Gently squeeze the spinach to remove excess water and transfer to a serving bowl.
• In a measuring cup or small bowl, combine the soy sauce, sesame oil, sesame seeds, sesame salt, garlic, and sugar. Mix well.
• Pour the dressing over the spinach and toss gently. Serve and enjoy!

TERIYAKI SAUTEED SPINACH

Steps:

• Heat the oil in a large skillet over medium heat. Add the garlic and teriyaki sauce, then the spinach and pepper. Sautee until spinach is just wilted, about 3 - 4 minutes.

SPEEDY SOY SPINACH

Steps:

• Heat the oil in a pan and cook the garlic for a few secs. Tip in the spinach and cook for 2 mins, stirring often until just beginning to wilt. Drizzle over the soy sauce, toss through and scatter with sesame seeds. Great served with chicken or grills.

QUICK AND EASY SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

CHINESE STYLE SPINACH

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.

ASIAN SAUTEED FRESH SPINACH

Steps:

• Wash, trim, and throughly dry spinach.
• In a large pan or wok, add oil and saute garlic over medium high heat until just golden.
• Add spinach and yellow bean sauce, tossing to combine.
• Cook until spinach is wilted.
• Serve hot.
• I like to serve this the way my mother did with hot steamed jasmine rice.