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Spinach with Fried Shallots

Photo: Iain Bagwell; Stylist: Sara Slavin
Total time 10 mins
Yield Serves 4 to 6
You can, says Charles, substitute an equal amount of Swiss chard, kale, or young pea or fava shoots in place of the spinach.


  • 2 tablespoons canola oil
  • 2 tablespoons Fried Shallots, divided
  • 1/2 teaspoon minced garlic
  • 1 pound baby spinach, rinsed
  • 1 tablespoon Shaoxing rice wine* or dry sherry
  • 1 1/2 teaspoons Vietnamese or Thai fish sauce
  • 1 tablespoon chicken stock or water

Nutrition Information

  • calories 88
  • caloriesfromfat 53 %
  • protein 2.1 g
  • fat 5.3 g
  • satfat 0.4 g
  • carbohydrate 9.4 g
  • fiber 3.6 g
  • sodium 241 mg
  • cholesterol 0.0 mg

How to Make It

  1. Heat a wok over high heat until very hot; the metal will have a matte appearance and a drop of water flicked onto its surface should evaporate on contact. Add oil and heat until shimmering but not smoking.

  2. Add 1 tbsp. fried shallots and garlic, cook 10 seconds, then add spinach and rice wine and toss to combine. Add fish sauce and chicken stock and continue stir-frying, tossing ingredients together, until spinach wilts, 30 seconds to 1 minute. Transfer to a bowl. Sprinkle with rest of fried shallots.

  3. *Find nutty, slightly sweet Shaoxing rice wine at Asian markets and some liquor stores.

Adapted from Vietnamese Home Cooking, copyright 2012 by Charles Phan.