Thai Spinach With Black Pepper Garlic Recipes

THAI STIR-FRIED SPINACH WITH GARLIC AND PEANUTS

Steps:

• Gather the ingredients.
• In a cup, stir together stock,​ oyster sauce, fish sauce, sherry, and brown sugar. Set aside. Rinse spinach and drain.
• Heat 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.
• Add 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.
• Remove 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.)
• To 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.
• Serve and enjoy.

SPINACH WITH BLACK GARLIC

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the spinach a large handful at a time, stirring constantly between each handful, until slightly wilted and more spinach can fit in the skillet. Cook until the spinach is completely wilted but still a vibrant green, about 5 minutes. Stir in the sambal oelek, 1 teaspoon salt and a few grinds of black pepper. Transfer to a serving platter or bowl.

THAI SPINACH WITH BLACK PEPPER & GARLIC

Steps:

• Heat oil in large heavy skillet or wok over medium-high heat for about 1 min., and then add garlic. Toss well and then add spinach. Gently turn pile of spinach to heat leaves and add fish sauce, sugar, pepper, and water. Toss well, then cook, turning often, until spinach is wilted and tender (1-2 min.). Turn out onto deep platter, sauce and all, and serve hot, warm, or at room temperature.

THAI SPINACH BEEF SALAD

Steps:

• For dressing, mix first six ingredients until blended. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add beef and jalapeno; cook and stir until beef is no longer pink, 1-3 minutes. Add garlic; cook and stir 1 minute. Remove from heat., Place spinach, red pepper and cucumber in a large bowl. Add beef; toss with dressing. Serve immediately.

THAI-INSPIRED SPINACH AND MANGO SALAD

Steps:

• Combine spinach, mangos, cilantro, and chile pepper in a large mixing bowl. Season with sea salt and pepper.
• Slice lime leaves in a chiffonade cut (long, thin strips). Place in a small food processor with olive oil, soy sauce, lime juice, lime zest, sesame oil, fish sauce, ginger, lemongrass, Thai chile, garlic, and coconut sugar; blitz until combined.
• Pour dressing over salad and toss well to combine. Serve immediately.