You can, says Charles, substitute an equal amount of Swiss chard, kale, or young pea or fava shoots in place of the spinach.

Charles Phan
This Story Originally Appeared On sunset.com

Gallery

Credit: Iain Bagwell; Stylist: Sara Slavin

Recipe Summary

total:
10 mins
Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

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

Nutrition Facts

88 calories; calories from fat 53%; protein 2.1g; fat 5.3g; saturated fat 0.4g; carbohydrates 9.4g; fiber 3.6g; sodium 241mg.
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