Spinach with Fried Shallots

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.

Yield: Serves 4 to 6
Total:
Recipe from Sunset

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Recipe Time

Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 53%
  • Protein: 2.1g
  • Fat: 5.3g
  • Saturated fat: 0.4g
  • Carbohydrate: 9.4g
  • Fiber: 3.6g
  • Sodium: 241mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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