Spinach with Fried Shallots

Spinach with Fried ShallotsRecipe
Photo: Iain Bagwell; Stylist: Sara Slavin
You can, says Charles, substitute an equal amount of Swiss chard, kale, or young pea or fava shoots in place of the spinach.


Serves 4 to 6
Total time: 10 Minutes

Recipe from


Recipe Time

Total: 10 Minutes

Nutritional 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


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


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.

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