Easy Spinach Stir Fry

Super easy spinach stir fry with garlic. It’s a delicious Chinese-style dark leafy vegetable stir-fry that only takes 5 minutes.

You may find many recipes that call for blanching the spinach before frying it. We blanched it for several reasons.

the first aim is to maintain the green color. But since spinach can be stir-fried in a very short time, this dark green leafy spinach doesn’t need to.
Remove the bitter taste. Spinach can have a bitter taste in some seasons.
To remove oxalic acid: this is a traditional saying that oxalic acid in spinach is unhealthy. But in reality the oxalic acid contained in a regular amount of spinach has a minimal effect on the health of the body.

So if you get high-quality spinach, you don’t need to blanch it. And we’ll make a simple spinach stir-fry in 5 minutes.

ingredients

250 g of spinach
5 cloves garlic, minced
2 tbsp. kitchen oil
Pinch of salt

Instructions

How to wash spinach

Spinach can become gritty if not washed properly. We must therefore wash them carefully. Take a large bowl of water and wash the stem separately. Then remove the red one. Drain them well and further cut them into pieces about 5 cm long.

Sauté the spinach

Add the oil to the wok, when the oil is hot, add the chopped garlic and fry for a few seconds on low heat until aromatic. Don’t fry the garlic for too long as it may burn and become bitter.

Quickly add the spinach, add the salt and light soy sauce when the spinach is almost soft. Move quickly. The whole process should take less than 1 minute, don’t overcook the spinach. Serve hot.

If you like simple stir-fried vegetables, check out our Bok Choy Stir Fry, Spinach Stir Fry.

Cook’s note

If you are preparing a large meal with other dishes, please stir-fry the orange spinach last. Because it becomes dark and loses its freshness very quickly.

250 G Spinach
5 Cloves garlic chopped
2 table spoon. kitchen oil
1/4 teaspoon. salt
1 table spoon. light soy sauce

Spinach can become gritty if not washed properly. We must therefore wash them carefully. Take a large bowl of water and wash the stem separately. Then remove the red one. Drain them well and further cut them into pieces about 5 cm long.
Add the oil to the wok, when the oil is hot, add the chopped garlic and fry for a few seconds on low heat until aromatic. Don’t fry the garlic for too long as it may burn and become bitter.
Quickly add the spinach, add the salt and light soy sauce when the spinach is almost soft. Move quickly. The whole process should take less than 1 minute, don’t overcook the spinach. Serve hot.