Spinach With Fried Ginger |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I love spinach and I love the flavors in this recipe! If you don't have chili oil, check out my recipe for Chili-Ginger Infused Oil Chili-Ginger Infused Oil. From Food & Wine magazine. Ingredients:
3 lbs spinach leaves, large stems removed |
4 inches fresh ginger, peeled and coarsely chopped (about 1 cup) |
2 tablespoons chili oil |
1/2 cup peanut oil |
3 tablespoons soy sauce |
1 tablespoon plain rice vinegar |
1 pinch sugar |
Directions:
1. In a large saucepan of boiling water, blanch the spinach for almost 1 minute. Drain and rinse well in cold water. Squeeze dry, coarsely chop and move to a large, shallow dish.
2. In a mini food processor, finely chop the ginger. Move to a small bowl and mix with the chili oil. Let stand for 10 minutes.
3. Heat the peanut oil in a medium skillet. Add the ginger and fry over moderate heat until golden, about 4 minutes. Pour through a fine sieve and drain the ginger on paper towels.
4. In a small bowl, mix the soy sauce with the vinegar and sugar. Drizzle over the spinach, stir lightly and refrigerate for 20 minutes. Sprinkle the ginger over the spinach and serve.
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