Cantonese Spinach with Garlic

  • Skippytracer Posted: 05/22/11
    Worthy of a Special Occasion

    This has been a go-to side for our family as we prepare Chinese meals. My husband's only complaint is that sometimes it comes out a bit too salty. I'll reduce the salt to 1/2 tsp the next time I cook it.

  • CookingInIowa Posted: 06/12/12
    Worthy of a Special Occasion

    Not just for Chinese meals! We made the following changes. 1. Used "adult" spinach, one large bunch for two people (we love our spinach, and it's cheaper). Note: if you tear off the leaves, wash and spin it dry, then store it loosely in a clean plastic bag, the spinach will keep for up to a week in the fridge. 2. Used lots of garlic, and cooked it in the oil over med-low heat until it just got golden, then added half the spinach. 3. Dissolved a scant half teaspoon of sugar in the saki, and only sprinkled salt to taste ("adult" spinach is somewhat salty in its own right). Deeeee-licious!

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