Spinach with Black Beans, Ginger, and Almonds

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

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

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.

Ingredients

Seasoning Mixture

  • 1 tablespoon dried fermented black beans (see Note)
  • 2 tablespoons low-sodium soy sauce

Method

  • 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</