Garlic Sautéed Spinach
Ingredients
- 1,000 gSpinach (fresh, washed and dried)
- 8 pcGarlic (finely minced)
- 4 tbspPeanut oil
- 2 pinchGray sea salt
- 2 tspWhite sugar
- 2 tspSesame oil
Method
Vibrant green leaves, just wilted in the pan, coated in oil infused with golden garlic. The scent of fried garlic hits you immediately, while the leaves remain supple and juicy.
- 1
Wash the spinach thoroughly. Trim the larger stems if necessary. Dry them perfectly in a spinner; if they are wet, they will boil instead of stir-frying.
- 2
Heat the peanut oil in a wok or large pan. When the oil shimmers, add the garlic. As soon as it turns golden and fragrant, move to the next step. Do not let it blacken.
- 3
Add the spinach all at once. Stir constantly over high heat. The leaves should wilt but remain vibrant green. Add salt, sugar, and finish with a dash of sesame oil for shine.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan; work in two batches if necessary to maintain high heat.
- Drying is key: wet spinach releases juice and loses its texture.
How long does this dish keep?
Consume immediately. Sautéed spinach does not reheat well; it becomes mushy and grey.
