STIR-FRIED SPINACH WITH GARLIC
Provided by Food Network
Time 8m
Number Of Ingredients 5
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.
STIR-FRIED SPINACH WITH GINGER AND GARLIC
Categories Garlic Ginger Stir-Fry Quick & Easy High Fiber Spinach Winter Gourmet
Yield Serves 2
Number Of Ingredients 4
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.
SPINACH WITH FRIED GINGER
I love spinach and I love the flavors in this recipe! If you don't have chili oil, check out my recipe for Chili-Ginger Infused Oil Recipe #53448. From Food & Wine magazine.
Provided by Sharon123
Categories Spinach
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan of boiling water, blanch the spinach for almost 1 minute. Drain and rinse well in cold water. Squeeze dry, coarsely chop and move to a large, shallow dish.
- In a mini food processor, finely chop the ginger. Move to a small bowl and mix with the chili oil. Let stand for 10 minutes.
- Heat the peanut oil in a medium skillet. Add the ginger and fry over moderate heat until golden, about 4 minutes. Pour through a fine sieve and drain the ginger on paper towels.
- In a small bowl, mix the soy sauce with the vinegar and sugar. Drizzle over the spinach, stir lightly and refrigerate for 20 minutes. Sprinkle the ginger over the spinach and serve.
Nutrition Facts : Calories 216.7, Fat 18.9, SaturatedFat 3.2, Sodium 682.1, Carbohydrate 8.7, Fiber 5.1, Sugar 1.1, Protein 7.4
FRIED BLACK RICE WITH GINGER TOFU AND SPINACH
Ginger, garlic, and scallion make a flavorful marinade for this tofu dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 10
Steps:
- Bring rice and water to a boil in a small saucepan. Reduce to a simmer, cover, and cook until rice is tender and liquid is absorbed, about 45 minutes. Let stand 5 minutes. Fluff with a fork and set aside.
- Steam spinach, covered, in 1 tablespoon oil over medium-high heat for 2 minutes; set aside. Saute garlic, ginger, and scallion whites in remaining oil until fragrant, about 1 minute. Add tofu and Sriracha and cook until tofu is golden, about 6 minutes per side. Remove and set aside.
- Add rice to skillet and cook over medium-high heat until crisp, about 2 minutes. Serve with spinach and tofu. Garnish with scallion greens and serve with lime.
Nutrition Facts : Calories 235 g, Fat 11 g, Fiber 3 g, Protein 11 g, Sodium 69 g
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- In a large pot of boiling water, blanch the spinach for barely 1 minute. Drain and rinse well in cold water. Squeeze dry, coarsely chop and transfer to a large, shallow dish.
- In a mini food processor, finely chop the ginger. Transfer to a small bowl and mix with the chili oil. Let stand for 10 minutes.
- Heat the peanut oil in a medium skillet. Add the ginger and fry over moderate heat until golden, about 4 minutes. Pour through a fine sieve and drain the ginger on paper towels.
- In a small bowl, mix the soy sauce with the vinegar and sugar. Drizzle over the spinach, stir lightly and refrigerate for 20 minutes. Sprinkle the ginger over the spinach and serve.
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