Chinese 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!

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.

CHINESE SPINACH

Steps:

• Cook spinach according to directions on package.
• Drain well and set aside.
• Preheat a small saucepan over medium heat for 1/2 minute.
• Swirl oil around the bottom of the pan, add onions and cook and stir until onions are soft but not browned.
• Add soy sauce and sugar to onions and mix lightly.
• Add chestnuts and spinach to onion mixture and cook and stir over medium heat to reheat to serving temperature.
• Serve hot using 1/2 cup per serving.
• Food exchange per serving: 1 veggie and 1 fat, Low sodium diets, omit soy sauce low cholesterol diets, use as is.