STIR-FRIED SESAME SHRIMP AND SPINACH
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of "Stir-Frying to the Sky's Edge," is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water. If you don't eat salt, then just rinse the shrimp with plain water. I recommend bunch spinach for this; you don't have to stem it, just cut away the base of the leaves and rinse well.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Place the shrimp in a large colander and rinse with water. Sprinkle generously with salt and toss together for about a minute. Rinse with water and repeat. After rinsing one more time, drain on paper towels. Pat dry with more paper towels.
- Combine 1/4 to 1/2 teaspoon salt (to taste) and the sugar in a small bowl and place close to your wok.
- Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and chili flakes and stir-fry for no more than 10 seconds. Push to the sides of the pan and add the shrimp in one layer. Let cook undisturbed for 1 minute, then add the remaining oil and stir-fry for 1 minute.
- Add the sesame seeds and spinach and stir-fry for 1 minute, until it has begun to wilt but the wilting is still uneven. Add the salt and sugar, sprinkling it evenly over the spinach, and continue to stir-fry until the spinach has wilted but is still bright and the shrimp are cooked through and bright pink, about 2 more minutes. Remove from the heat, drizzle on the sesame oil, toss together and serve, with rice, noodles or other grains.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 733 milligrams, Sugar 1 gram, TransFat 0 grams
MUSHROOM AND SPINACH SAUTE
Mushrooms and spinach make a super fast combination that's perfect for two. It's easy to double or triple for a crowd. -Pauline Howard, Lago Vista, Texas
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add mushrooms; saute until tender, about 2 minutes. Add garlic; cook 1 minute longer. Add spinach in batches; cook and stir until wilted, about 1 minute. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 76 calories, Fat 5g fat (1g saturated fat), Cholesterol 0mg cholesterol, Sodium 208mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
STIR-FRY PRAWNS WITH PEPPERS & SPINACH
This is a brilliant speedy supper for two. Pick up the ingredients on your way home
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Heat a wok until you can feel a good heat rising. Add 2 tbsp oil and, a few secs later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon, spoon onto kitchen paper to drain.
- Toss in the pepper and stir-fry for 1 min or so until softened, then scoop out and set aside. Add the remaining tbsp oil. Heat, then toss in the prawns and stir-fry for another 2-3 mins until cooked and beginning to brown. Add the soy or fish sauce.
- Throw in the spinach and stir-fry until it begins to wilt. Return the peppers and crisp garlic to the wok, then serve immediately.
Nutrition Facts : Calories 269 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 3.38 milligram of sodium
SPINACH, TOFU AND SESAME STIR-FRY
You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
- Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.
SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
- Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.
SPINACH AND MUSHROOM STIR FRY
Make and share this Spinach and Mushroom Stir Fry recipe from Food.com.
Provided by threeovens
Categories One Dish Meal
Time 20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in wok or large skillet over high heat. Add garlic, ginger, and red pepper flakes; stir fry 30 seconds.
- Add bell pepper and mushrooms; stir fry 2 minutes. Add spinach and fish sauce; stir fry 2 minutes or until spinach is wilted.
Nutrition Facts : Calories 96.3, Fat 7.3, SaturatedFat 1.2, Sodium 182.2, Carbohydrate 6.5, Fiber 2.8, Sugar 2, Protein 3.1
STIR-FRIED MUSHROOMS & SPINACH WITH GOLDEN ONIONS
A perfect accompaniment to Indian lamb - with a lovely contrast of textures. Superhealthy - this recipe counts as 2 of your 5-a-day
Provided by Good Food team
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 10
Steps:
- Heat 2 tbsp of the oil in your largest pan, sprinkle in the cumin seeds and let them crackle for a few seconds. Add the chopped onion and the mushrooms and cook for 10 minutes, stirring frequently, until the onion has softened and is starting to turn golden.
- Sprinkle in the garam masala, add the garlic, ginger and chilli and stir to mix, then throw in a bag of spinach. Cover and cook for just a minute or two until the spinach has wilted and there is room in the pan for another. Repeat until all the spinach has wilted, then season with salt. Remove with a slotted spoon to a warm serving dish and keep warm.
- Fry the onion slices slowly with the turmeric in the remaining oil until the onion is golden brown. Serve the spinach hot, sprinkled with the onions.
Nutrition Facts : Calories 103 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.51 milligram of sodium
MALABAR SPINACH AND WILD MUSHROOM STIR-FRY RECIPE - (3.8/5)
Provided by oggi
Number Of Ingredients 8
Steps:
- 1. Wash leaves and spin-dry. 2. In a large saucepan or wok, heat the oil and add garlic, ginger, and scallion. Stir-fry for 3 minutes. Add soy sauce. 3. Stir in malabar spinach and mushrooms, stir-fry for 3 minutes or until leaves are soft and wilted. 4. Taste and adjust seasoning with salt and pepper. Serve with steamed white rice.
SESAME SHRIMP STIR-FRY WITH SPINACH
This stir-fry recipe calls for buying shrimp that's already peeled and deveined, which saves you about 10 minutes of prep time. Want this on the milder side? Swap ketchup for the chili-garlic sauce.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Stir Fry Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Whisk sesame oil, chili-garlic sauce, tamari, honey, cornstarch and ginger in a small bowl. Set near the stove.
- Heat avocado (or canola) oil in a large flat-bottom wok or cast-iron skillet over high heat. Add shrimp and scallions; cook, stirring, until the shrimp turn pink, about 2 minutes. Add spinach and cook until wilted, about 30 seconds. Whisk the sauce and add it to the pan. Cook, stirring constantly, until the sauce thickens, about 1 minute.
- Serve the shrimp and vegetables over rice and sprinkled with sesame seeds.
Nutrition Facts : Calories 338.5 calories, Carbohydrate 34.1 g, Cholesterol 142.9 mg, Fat 13.4 g, Fiber 3.5 g, Protein 19.9 g, SaturatedFat 2 g, Sodium 920.5 mg, Sugar 5.6 g
SPINACH BEEF STIR-FRY
With tender strips of steak and fresh colorful vegetables, this mouthwatering stir-fry sizzles with flavor! "My versatile entree can also be made with chicken breasts instead of beef," says LaVerne Heath of Fountain, North Carolina. "If you like zucchini or squash, toss some in. A bag of frozen vegetables can also be used."-LaVerne Heath, Fountain, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place soy sauce in a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain and discard soy sauce., In a bowl, combine the cornstarch, bouillon, five-spice powder and water until smooth; set aside. In a large nonstick skillet or wok, sir-fry beef in batches in 1 tablespoon hot oil until beef is no longer pink. Remove from skillet and set aside., Stir-fry carrots in remaining oil for 2 minutes. Add the green pepper, celery and mushrooms; stir-fry for 3 minutes. Add the water chestnuts and onions; stir-fry for 2 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes. Add spinach and beef; cook and stir until spinach is wilted and beef is heated through. Serve over rice if desired.
Nutrition Facts : Calories 280 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 597mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
PORK WITH SPINACH STIR FRY
Make and share this Pork With Spinach Stir Fry recipe from Food.com.
Provided by morgainegeiser
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until seeds are golden brown; remove from the pan at once to prevent burning.
- Trim the ends from the spinach, roughly chop the leaves and wash to remove the grit.
- Combine the garlic, spring onion, cayenne pepper and pork, mixing well. Heat the oils in a pan and stir-fry the pork quickly in three batches over very high heat until golden brown. Remove the meat and set aside.
- Add the soy sauce, sugar and spinach and toss lightly. Cover and cook for 2 minutes or until the spinach is just soft. Return the pork to the pan, add the sesame seeds, toss well and serve immediately.
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- Prepare marinade by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more ginger for brightness, lime juice for acidity, tamari for saltiness, red pepper flake for heat, or maple syrup for sweetness.
- Add portobello mushrooms to a large shallow dish, such as a 9x13-inch baking pan, and top with marinade. Gently stir/toss to combine. Set aside to marinate for 10-12 minutes while you prep your vegetables. Toss occasionally to evenly coat.
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- Add the sesame seeds to a small sauté pan set over medium-low heat. Cook the seeds, moving them around frequently in the pan, until golden brown and toasted.
- Transfer the sesame seeds to a cutting board and use a heavy knife to crush them into smaller pieces.
- In a bowl, whisk together the crushed sesame seeds with the garlic, scallions, soy sauce, sesame oil, red pepper flakes and sugar. Set the mixture aside.
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- Basic Spinach Sauté. Augustino/Shutterstock. Before we get all fancied up with new ways to stir-fry and s auté spinach, let’s go over how to prepare spinach for a basic sauté.
- Mushrooms and Spinach. Mushrooms and spinach go really well together making this a great flavor combination when you choose to stir-fry and s auté spinach.
- Spinach and Veggie Bacon. Many spinach recipes have bacon in them for added fat and flavor. We can make a healthier and more compassionate version of those recipes by using Coconut Bacon, pictured above, or Shiitake Bacon.
- Ethiopian Greens & Beans. When you add beans to any recipe, it transforms from a side dish to a meal. You can add black beans, kidney beans, black-eyed peas or whatever beans you like most.
- Indian Spicy Spinach Saute. Spinach has a distinct but mild flavor so have fun and add some heat with Indian spices. S auté chopped scallions, chile peppers, thinly sliced ginger and garlic in oil with yellow mustard seeds.
- Mexican Sauteed Spinach. Espinacas Guisadas is a simple Mexican dish of s autéed spinach. Heat olive oil in a skillet over medium heat. S auté chopped onions, minced green chile peppers such as Serrano or jalapeno, and minced garlic for several minutes until softened and fragrant.
- Asian Spinach Saute. Spinach is a perfect ingredient for stir-fries since it is tender and wilts so quickly. Give your spinach an Asian twist by heating equal amounts of vegetable oil and sesame oil in a pan over medium heat.
- Italian Spinach Saute. Many Italian dishes are very simple with few ingredients but lots of flavor. To make an Italian spinach s auté, heat extra-virgin olive oil in a skillet over medium heat.
- Sephardic Spinach Saute. Mariontxa/Shutterstock. Spinaci con Pinoli e Passerine or Spinach with Pine Nuts is a classic dish in Italy, Spain, Turkey, and Greece.
- Jamaican Spinach Saute. Last but not least, this is my favorite way to s auté spinach or callalloo. Callalloo is a green similar to spinach that is a staple in Jamaican cooking.
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