Sesame Spinach With Ginger And Garlic Food

OIL-FREE SPINACH WITH GINGER AND GARLIC

Steps:

• Put 1/2 inch water in a large, wide soup pot over high heat. When water boils, add garlic and ginger.
• Add large handful spinach to the pot. Season lightly with salt and pepper, then twirl with tongs to barely wilt the spinach, about a minute or less. Using tongs, transfer to a serving bowl. Repeat until all the spinach is cooked.

GARLIC-SESAME SPINACH

Steps:

• Cook 8 to 10 garlic cloves and a pinch of red pepper flakes in a skillet with vegetable oil until the garlic is golden. Add 10 cups baby spinach and cook until wilted; add a big splash of water and some salt. Top with toasted sesame seeds and drizzle with sesame oil.

REFRESHING GINGER CHICKEN WITH SPINACH & MUSHROOMS

Steps:

• In a small bowl, combine first three ingredients and set aside.
• Heat the oil in a wok until hot. Add the garlic and chicken, and stir-fry for 3 minutes or until chicken begins to change color.
• Add the reserved sauce and cook until it beings to simmer, stirring constantly, about 2 minutes.
• Add the mushrooms, ginger, brown sugar, and habanero pepper. Simmer for 6 minutes. Mix in spinach, then simmer for 2 more minutes or until spinach is wilted.
• Serve over brown rice, and top with green onions, carrot, and cilantro.

SESAME GINGER DRESSING

Steps:

• Combine all ingredients in a jar and shake well to combine.
• Enjoy over salads, as a marinade, in stir fries or as a dip.

SAUTEED SPINACH WITH GARLIC-GINGER & PEPPERS

Steps:

• Heat olive oil over medium heat in a 9-inch or 10-inch deep skillet. Sauté red pepper until they are softened, about 1 to 2 minutes.
• Add in the garlic, ginger, and red pepper flakes. Stir and sauté until the garlic and ginger give fragrance to the pepper and olive oil, about 1 minute.
• Toss in spinach leaves, and use kitchen tongs to help stir them. Stir in the soy sauce (and drops of toasted sesame oil) into the spinach mixture. Sauté just until the leaves turn bright green and begin to soften for about 1 minute.
• Taste and season with salt, if needed. Turn off heat. Transfer to a serving plate.
• Serve immediately.
• Yields: 2 servings

SAUTEED MUSHROOMS WITH SESAME AND GINGER

Steps:

• Heat 1 tbls. of the peanut oil in a 12" skillet over medium high heat until they shimmer. Add the mushrooms and cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes.Increase the heat to high and cook, stirring occasionally, until the liquid has evaporated, about 8 minutes longer. Add the remaining peanut oil, reduce the heat to medium and continue to cook, stirring once every minute, until the mushrooms are dark brown, about 8 more minutes.
• Add the sesame seeds and ginger and cook, stirring constantly, until the ginger is fragrant, about 30 seconds. Add the rice vinegar, sugar and soy sauce and cook, stirring constantly, until the liquid has evaporated, about 30 seconds. Remove from the heat and stir in the sesame oil. Move to a serving dish, sprinkle with the scallions, and serve. Enjoy!

SESAME SPINACH WITH GINGER AND GARLIC

Steps:

• Mince garlic and in a small dry skillet toast sesame seeds over moderate heat, stirring, until golden. In a heavy 6-quart kettle heat oil over moderate heat until hot but not smoking and cook garlic and gingerroot, stirring, 30 seconds, or until fragrant and golden. Add spinach by handfuls, stirring, and cook until just wilted.
• Serve spinach sprinkled with sesame seeds.

STIR-FRIED SPINACH WITH GINGER AND GARLIC

Steps:

• Wash spinach well, discarding coarse stems, and drain in a colander. In a wok or large heavy skillet heat oil over moderately high heat until very hot but not smoking and stir-fry gingerroot and garlic until fragrant, 10 to 15 seconds. Add spinach and stir-fry until wilted, about 1 minute. Season spinach with salt and pepper.