Spinach, Mushrooms, and Bean Sprouts

Name: Spinach, Mushrooms, and Bean Sprouts
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: Serves 4 as part of a multi-course meal
Cuisine: Thai
Ingredients: 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced; 1 tablespoon oyster sauce; 1 garlic clove, minced; 2 tablespoons high-heat cooking oil; 4 oz (100 g) fresh shiitake mushrooms, stemmed and thinly sliced; 1 teaspoon minced galangal or ginger; 1 tablespoon palm or brown sugar; 4 oz (100 g) canned straw mushrooms, drained and halved; 1 tablespoon fish sauce (nam pla); 1 teaspoon cooking sherry; 6 oz (175 g) spinach leaves, trimmed and cleaned; 1 cup (100 g) bean sprouts, ends trimmed

Preparation info

Serves
4
as part of a multi-course meal

Difficulty
Easy
Ready in
20 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

If Popeye were Thai, this would be his favorite recipe. A terrific side dish, this recipe is so simple and is loaded with nutrients from the spinach and mushrooms. Feel free to experiment with a combination of mushrooms and add some Sriracha for a kick.

Ingredients

2 tablespoons high-heat cooking oil
1 garlic clove, minced
1 teaspoon

Asia
Thailand
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Heat the oil in the wok or skillet over medium-high heat.
Add the garlic, galangal, and chili; stir-fry until fragrant, about 30 seconds. Add the mushrooms and sherry and stir-fry for 2 minutes. Add the spinach and stir-fry for 2 minutes or until spinach is wilted. Add the fish sauce, oyster sauce, palm sugar, and bean sprouts; stir-fry for 30 seconds. Dish out