Thai Stir-Fried Spinach
- Makes4 servings
- Cook Time20 minutes
- 1
This simple, bold stir-fry uses regular bunch spinach rather than the water spinach common in Thai cooking. The wilted leaves and crisp-tender stems combine for a pleasing contrast of textures. Be sure to dry the spinach well after washing (a salad spinner works well); excess water will cause splattering and popping when the spinach is added to the hot oil. We liked to serve this with steamed jasmine rice to soak up the sauce.
Don’t use baby spinach, which can’t handle high-heat cooking and doesn’t have stems to offer textural contrast. And don't allow the spinach leaves to fully wilt in the pan; some leaves should still look fairly fresh, but will continue to cook after being transferred to the bowl.
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