Asian Sauteed Spinach Food

ASIAN SAUTEED SPINACH

Steps:

• Heat vegetable oil and sesame oil in a large pan.
• Add garlic and cook briefly.
• Add spinach and cook until the spinach is mostly wilted.
• Add soy sauce to taste and continue cooking just until the spinach has all wilted.
• Serve immediately.

SIGUMCHI NAMUL (KOREAN SEASONED SPINACH)

Steps:

• Gather the ingredients.
• Blanch the spinach in boiling water for 30 seconds.
• Quickly remove the spinach to a colander and rinse it under cold water.
• Gently squeeze the spinach to remove excess water and transfer to a serving bowl.
• In a measuring cup or small bowl, combine the soy sauce, sesame oil, sesame seeds, sesame salt, garlic, and sugar. Mix well.
• Pour the dressing over the spinach and toss gently. Serve and enjoy!

SAUTEED SPINACH WITH SESAME - KOREAN

Steps:

• Put 2 T. of the oil in a large skillet over medium heat for one minute. Add garlic. The instant it begins to sizzle, add spinach and cook, stirring occasionally, until it is completely wilted. Turn heat to low.
• Stir in sugar and soy sauce. Cook for a few more moments. Turn off heat. Taste to see if you need additional salt or soy sauce. Serve hot, warm, room temp or cold.
• Before serving, drizzle with remaining sesame oil and spinkle with sesame seeds.

ASIAN SAUTEED FRESH SPINACH

Steps:

• Wash, trim, and throughly dry spinach.
• In a large pan or wok, add oil and saute garlic over medium high heat until just golden.
• Add spinach and yellow bean sauce, tossing to combine.
• Cook until spinach is wilted.
• Serve hot.
• I like to serve this the way my mother did with hot steamed jasmine rice.