Best Sautéed Chinese Spinach
Best Sautéed Chinese Spinach is a vegetarian sauteed or pan fried spinach recipe, with baby spinach or kale, broth, soy sauce, garlic, ginger and more!
Ingredients
- 1 ½ pounds regular or baby spinach or baby kale
- ⅓ cup chicken or vegetable broth
- 3 tablespoons soy sauce
- 1 - 2 tablespoons sugar more or less to taste
- 2 tablespoons garlic cloves, sliced or minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 3 tablespoons olive or another vegetable oil more or less to taste
Instructions
- 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!