Heat approximately 1 T. of oil in a wok. use high heat. Add chopped fresh garlic and salt to the wok and then the spinach or other green vegetable. Use a lid to trap steam turning vegetable intermittently, a lot of water will be released from the vegetable which will prevent it from burning. As soon as spinach is intense green and wilted, remove to plate and serve. Sometimes for a little extra flavor I will sprinkle a little bit of a maruchan chicken ramen flavor packet into the wok also. This is also the way to cook chinese water spinach pictured below
Comments
Post a Comment