Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, stir fry spinach. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
This simple Chinese-style spinach stir-fry with garlic pairs nicely with steak. You can also enjoy it with grilled chicken, rice, or noodles. It has a bit of sweet and a bit of spice to blend with the bite of the garlic.
Stir Fry Spinach is one of the most favored of recent viral foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Stir Fry Spinach is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook stir fry spinach using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Stir Fry Spinach:
- Make ready Spinach
- Take Garlic
- Make ready Chilli
- Get Beef
- Make ready Sesame
- Make ready Salt
- Prepare Pepper
- Prepare Sesame oil
Introducing two ways to cook stir-fried water spinach, and both require fewer than five ingredients. Try out this Chinese leafy green to add color and nutrition to. Regular spinach is a fine substitute, though it won't have the same silkiness. Stir fried water spinach is one of the simplest, easiest, and also cheapest vegetable dishes in Asia, which contributes to its popularity.
Steps to make Stir Fry Spinach:
- Clean up the spinach
- Cut into desire leghth
- Stir fry beef following by garlic and chillli
- Add in the spinach and stir with high heat
- Add in seasoning
- Stir fry until the spinach soft
- Add in the sesame and sesame oil
- Ready to be serve😊
Water spinach thrives in the waterways, rivers. Fried onions (preferably Thai) or Durkee dehydrated onions, for serving. Add the spinach all at once and toss until nearly wilted. This stir-fry is perfect for busy and tired days or when you have cooking blues. I think stir-fry is a great way to enjoy spinach.
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