Spinach with Black Beans, Ginger, and Almonds

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

The joy of stir-frying is that it’s so quick. And it leaves greens brightly colored, with their nutrients intact. Use a light hand with the almonds; although almonds are good for you, they are high in fat, like all nuts.


Seasoning Mixture

  • 1 tablespoon dried fermented black beans (see Note)
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon Chinese black vinegar or red wine vinegar
  • ½ teaspoon oriental sesame oil, or to taste
  • 1 tablespoon unblanched sliced almonds
  • 1 tablespoon peanut oil
  • 1 tablespoon minced fresh ginger
  • 2 pounds spinach, long stems trimmed


    • Place the black beans in a small strainer and rinse under cold water. Drain on paper towels, then chop into smaller pieces. Combine the beans with the soy sauce, vinegar, and sesame oil in a small bowl. Set aside.
    • Heat a large heavy nonstick skillet over high heat until a drop of water evaporates on contact. Add the almonds and stir constantly until they are fragrant and the edges begin to turn golden, about 45 seconds. Transfer to a small plate. Set aside.
    • Add oil to skillet. When hot enough for a pinch of ginger to sizzle, add remaining ginger and stir-fry until fragrant, about 30 seconds.
    • Add spinach and stir-fry until leaves are limp and just tender, about 3 minutes. Drizzle with the black bean mixture and toss well. Serve immediately, sprinkled with the almonds.