I was at a Korean shop in town to get my kimchi supply that Sunday mid-morning. Was walking pass a market (next door) when my eyes caught sight of red spinach. I happily bought 2 bundles home; cost RM1.50 (~US$0.50). I rarely see them at the market though. So that must be my lucky day.
Some say red spinach taste better than the ‘regular’ green spinach. I beg to differ as I think both are unique in taste. But I do agree that red spinach has more vitamins due to the red coloring. After plucking the leaves, I only get about 130g worth of red spinach leaves from 1 bunch.
I think there are only 2 Chinese ways to cook spinach. It’s either stir-fry or soup. Since I’ve done spinach soup before, let’s try stir-fry.
Continue stir-fry for about 1 minute. Then add salt and soy sauce. Stir-fry one last time.
That’s it. Very simple and easy.
Stir-Fry Red Spinach
1 bunch red spinach (pluck leaves only)
2-3 cloves garlic, roughly chopped
1 inch ginger, finely sliced
1 tablespoon dried shrimps, soaked and roughly chopped
1/2 teaspoon sesame oil
1/4 teaspoon salt (or to taste)
1 teaspoon soy sauce
1/2 cup water
2 tablespoons oil
1. In medium heat, add oil in wok.
2. Stir fry garlic, ginger and dried shrimps for 1 minute.
3. Add sesame oil.
4. Turn to high heat, add red spinach.
5. Add water. Stir fry spinach for 1 minute.
6. Lastly add salt and soy sauce.
7. Stir fry for another 30 seconds-1 minutes. Turn off heat.