Wok-Seared Spinach Relish

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

Equally good hot, tepid, or at room temperature, this is a “relish” as much as a vegetable. The texture is silken and vibrant, and the flavor is very clean.

Blanching the spinach can be done well in advance of stir-frying; simply leave it in a strainer to siphon off the extra water.


  • 8 packed Cups spinach leaves
  • 2 to 3 teaspoons corn or peanut oil, for stir-frying<


  1. Bring a generous amount of water to a rolling boil. Add the spinach, push under the water, and blanch for 5 seconds. Submerge in ice water to chill; drain. Squeeze in small handfuls to extract excess water. Fluff to loosen the leaves.
  2. Heat a wok or large heavy skillet over high heat until a bead of water evaporates on contact. Add