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.
My dad offered to cook this dish which of course thrill me, less work for me ma. Hehehe.
Can you see the blood red spinach juice at the bottom?
Red spinach. Pluck the leaves and rinse well.
Add oil in wok in medium heat. Stir fry garlic, ginger and dried shrimps for about 1 minute.
Next add sesame oil. Now turn heat to high. Add red spinach.
Stir a little then add water.
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.
Serve hot with rice. Good with porridge too.
This healthy dish is perfect for busy working people who have little time to cook.
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.