WW: Stir-fried Garlic Spinach
It’s here! The first day of
I chose this recipe for the first Wok Wednesday not only because its delicious (I’ve made it at least a dozen times since my first try) but also because its super easy. I wanted the introduction to stir-frying to go well; other than perhaps burning the garlic there is almost nothing you can do to screw this up. It takes under five minutes to prep and cook, and its a healthy and delicious snack, lunch, or side dish.
As with all stir-frying you have to make sure you prep the ingredients before-hand; no time to be mincing or chopping while something is in the wok. Once you have all your ingredients together though you can be assured of a quick and yummy treat in no time at all. Here’s the recipe:
Stir-Fried Garlic Spinach
From Stir-Frying to the Sky’s Edge, by Grace Young.
Serves 4 as a side dish, or two for lunch
- 2 tbsp peanut or vegetable oil (I use avocado oil)
- 3 medium garlic cloves, smashed (I also lightly chopped them)
- 12 oz spinach (16 cups), ends trimmed
- 1/2 tsp salt
- 1/8 tsp sugar
- Heat your wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic, and stir-fry 10 seconds or until the garlic is fragrant.
- Add the spinach and stir-fry 30 seconds or until the spinach just begins to wilt. Sprinkle on the salt and sugar and stir-fry 1 minute or until the spinach is just wilted but still bright green.
I’ve also added a dash of soy sauce or fish sauce at the end, but if you do that you might want to cut down on the salt.
If you’d like to join in the stir-fry fun head on over to