Spinach with Fried Shallots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can, says Charles, substitute an equal amount of Swiss chard, kale, or young pea or fava shoots in place of the spinach. Ingredients:
2 tablespoons canola oil |
2 tablespoons fried shallots, divided |
1/2 teaspoon minced garlic |
1 pound baby spinach, rinsed |
1 tablespoon shaoxing rice wine* or dry sherry |
1 1/2 teaspoons vietnamese or thai fish sauce |
1 tablespoon chicken stock or water |
Directions:
1. Heat a wok over high heat until very hot; the metal will have a matte appearance and a drop of water flicked onto its surface should evaporate on contact. Add oil and heat until shimmering but not smoking.
2. Add 1 tbsp. fried shallots and garlic, cook 10 seconds, then add spinach and rice wine and toss to combine. Add fish sauce and chicken stock and continue stir-frying, tossing ingredients together, until spinach wilts, 30 seconds to 1 minute. Transfer to a bowl. Sprinkle with rest of fried shallots.
3. *Find nutty, slightly sweet Shaoxing rice wine at Asian markets and some liquor stores.
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