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.
1tablespoondried fermented black beans (see Note)
2tablespoonslow-sodium soy sauce
1teaspoonChinese black vinegar or red wine vinegar
½teaspoon oriental sesame oil, or to taste
1tablespoon unblanched sliced almonds
1tablespoon minced fresh ginger
2poundsspinach, 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 adrop 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.