Stir-Fried Spinach

Kitchen Tested
  • Yield 4 servings
  • Prep 10 mins
  • Cook 6 mins

A perfect complement to steamed fish or poached chicken.

Mark Boughton Photography / styling by Teresa Blackburn

This recipe works well in an Asian-themed menu, as a complement to steamed whole fish or poached chicken. Depending on the size of your wok or skillet, you may need to make this in two batches.


1 tablespoon peanut oil
5 garlic cloves, peeled and finely chopped
1 teaspoon salt
2 (9-ounce) bags spinach leaves, washed and trimmed (about 16 cups loosely packed)
1 teaspoon sugar


  1. Heat a wok or large frying pan over high heat. Add peanut oil; swirl to coat the bottom. When very hot and slightly smoking, add chopped garlic and salt. Stir-fry for about 15 seconds.
  2. Add spinach. Stir-fry for 2 minutes, until the leaves are thoroughly coated with oil.
  3. When spinach has wilted significantly, add sugar. Continue to stir-fry 4 minutes. Transfer to a warm plate. Pour away excess liquid. Serves 4.

Recipe by Christina Eng.



Get every new post delivered to your Inbox.

Join 278 other followers