Best 6 Stir Fried Spinach With Ginger And Garlic Recipes

STIR-FRIED SPINACH WITH GARLIC

Steps:

• Wash the spinach thoroughly.
• Remove all stems leaving just the leaves.
• Heat the wok (or large frying pan) until it is VERY hot.
• Add the oil.
• When the oil it is very hot and slightly smoking, add the garlic and salt.
• Stir-fry both for 10 seconds.
• Add the spinach and stir-fry for about 2 minutes to coat the spinach leaves thoroughly with the oil, garlic and salt.
• When the spinach has wilted to about one-third of its original size, add the sugar.
• Continue to stir-fry for another 4 minutes.
• Transfer to a plate and pour off any excess liquid.
• Serve hot or cold.

STIR-FRIED BOK CHOY WITH GINGER AND GARLIC

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

STIR-FRIED SPINACH WITH GINGER AND GARLIC

Steps:

• Wash spinach well, discarding coarse stems, and drain in a colander. In a wok or large heavy skillet heat oil over moderately high heat until very hot but not smoking and stir-fry gingerroot and garlic until fragrant, 10 to 15 seconds. Add spinach and stir-fry until wilted, about 1 minute. Season spinach with salt and pepper.

STIR-FRIED SPINACH WITH GARLIC

Steps:

• In a large wok over medium heat, heat oil. Stir-fry salt and spinach for 1 minute. When spinach has wilted add sugar and garlic and stir-fry 2 to 3 minutes more. Plate spinach, serve warm or cold.

SPINACH STIR FRY WITH GARLIC

Steps:

• Heat oil in a wok or large skillet over medium high heat. Add garlic and cook 1 minutes. Add spinach, soy sauce, vinegar and sugar; stir fry 2 minutes until spinach begins to wilt.
• Sprinkle with sesame seeds and serve.

STIR-FRIED SPINACH IN GARLIC SAUCE

Steps:

• In a glass measure stir together the broth, the soy sauce, the Scotch, the vinegar, the cornstarch, and the sugar until the cornstarch is dissolved. In a wok or large deep heavy skillet heat the oil over high heat until it is hot but not smoking, in it stir-fry the garlic and the gingerroot for 30 seconds, or until the garlic is golden, and add the spinach in batches, stir-frying until each batch is wilted slightly before adding each new one. Stir the cornstarch mixture, add it to the wok, and stir-fry the mixture mixture for 1 to 2 minutes, or until the spinach is wilted evenly and the sauce is thickened. Serve the spinach with the rice.