Stir-fried spinach

Name: Stir-fried spinach
Cuisine: Thai
Ingredients: 900 g/2 lb baby spinach leaves freshly ground black pepper, to taste vegetable oil, for frying; 2 tablespoons soybean paste; 900 g/2 lb baby spinach leaves freshly ground black pepper, to taste vegetable oil, for frying; 900 g/2 lb baby spinach leaves freshly ground black pepper, to taste vegetable oil, for frying; 3 tomatoes, skinned, deseeded and cut into slices; 4 garlic cloves, peeled and crushed; 2 large, fresh red chillies, chopped

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

3 tomatoes, skinned, deseeded and cut into slices
2 large, fresh red chillies, chopped
4 garlic cloves, peeled and crushed</

Asia
Thailand
Side dish
Vegan
Gluten-free
November
Winter

Method

Heat some oil in a wok or heavy-based frying pan and stir-fry the tomatoes, chillies, garlic and soybean paste for a minute or so.
Add the spinach and season with black pepper, then stir-fry for another 2 minutes until just wilted, but do not overcook. Serve immediately.