10 minutes
Experience the magic of spinach transformed into a sublime dish, coated in a velvety sesame-garlic sauce that's both nutty and zesty.
Fresh Spinach, bunched
0 oz
Vegetable Oil, divided
teaspoons
Chinese Sesame Paste, homemade or store-bought
tablespoons
Pale Rice Vinegar
teaspoons
teaspoons
Garlic, minced
cloves
teaspoons
teaspoons
teaspoons
Crushed Toasted Peanuts, or substitute with pine nuts or sesame seeds
tablespoons
Fresh Red Chile, thinly sliced, for garnish (optional)
each
1. Clean Spinach
Rinse spinach thoroughly in a bowl of water, agitating with fingers to remove dirt. Change water and repeat until clear. Drain well.
2. Blanch Spinach
In a wok or large pot, bring water to a rolling boil. Add 1.5 teaspoons vegetable oil. Submerge half the spinach and blanch until vibrant and tender, about 30-40 seconds. Remove spinach with a slotted spoon, spread in a colander to drain. Bring water to a boil again, add remaining oil, and blanch the rest of the spinach.
3. Make the Sauce
In a bowl, whisk together sesame paste, vinegar, soy sauce, minced garlic, sugar, salt, and toasted sesame oil. Thin with hot cooking water to achieve a pourable consistency.
4. Assemble the Dish
Once spinach is cool, press out excess water. Cut into 3-inch segments. Arrange spinach on a serving dish, drizzle with sesame sauce. Add crushed peanuts and red chile slices for garnish, if desired.
Add tofu cubes, thinly sliced chicken, beef, or shrimp at the sauté stage, cooking thoroughly before adding the spinach. This turns your side dish into a main course.
Mix in a tablespoon of hoisin sauce or oyster sauce with the soy sauce for a different Asian-inspired taste. Garnish with chopped cilantro and a squeeze of fresh lime juice for a fresh, zesty finish.
Add a tablespoon of finely chopped sun-dried tomatoes along with the garlic for an umami-rich flavor. Incorporate a splash of tamari or a teaspoon of miso paste instead of soy sauce for deeper umami notes.
Replace sesame oil with ghee, add cumin seeds before the garlic, and include a pinch of turmeric and garam masala. Serve with naan or over rice.
Add a teaspoon of crushed red pepper flakes to the garlic for a spicy kick. Stir in a teaspoon of gochujang (Korean chili paste) along with the soy sauce for a deep, savory heat.
Opt for fresh, vibrant green spinach with no signs of wilting or yellowing. Baby spinach is tender and cooks quickly, making it a great choice for this dish.
Mise en place is key. Have all your ingredients prepped and ready to go before you start cooking, as the process is fast.
Since sesame oil is one of the primary flavor agents in this dish, using a high-quality oil will make a significant difference. Toasted sesame oil has a stronger flavor than regular sesame oil.
Spinach can turn soggy if left to sit, so for the best texture and flavor, serve the dish as soon as it's ready.
Garlic burns easily and can become bitter. Cook the garlic over low to medium heat just until it's fragrant.
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