This quick cooking side dish is ready in 15 minutes but only five of those minutes are hands-on in the kitchen, making it a perfect addition to any weeknight menu. Look for water spinach (called rau muong or ong choy) in Asian markets. Regular spinach is a fine substitute, though it won't have the same silkiness. You can top it with your favorite protein for a one-dish dinner. Try adding tofu, chicken, shrimp, or even seared tuna to your bowl for a hearty dinner that won't leave you feeling stuffed. Add this recipe to your rotation to expand your palate and bring some flavor to the table.
How to Make It
Cut spinach into 3- to 4-inch pieces. Rinse and drain well. Bring a large Dutch oven filled with water to a boil over high heat. Add spinach; cook 30 seconds or until wilted. Drain; rinse with cold water. Drain well.
Combine 1 teaspoon oil, oyster sauce, fish sauce, and sugar in a small bowl; stir with a whisk. Stir in 1 teaspoon garlic. Combine 2 teaspoons water and cornstarch, stirring with a whisk.
Heat remaining 1 tablespoon oil in a large skillet or wok over medium-high until hot but not smoking. Add remaining 2 teaspoons garlic; cook 15 seconds or until fragrant, stirring constantly. Pour off excess water from spinach; add spinach to pan. Cook 3 minutes or until thoroughly heated, stirring constantly. Stir in oyster sauce mixture. When spinach begins to release juices, add cornstarch mixture. Cook, stirring constantly, 1 minute or until sauce thickens and spinach takes on a silky finish.
The Pho Cookbook.
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