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Spinach With Fried Ginger

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“I love spinach and I love the flavors in this recipe! If you don't have chili oil, check out my recipe for Chili-Ginger Infused Oil Chili-Ginger Infused Oil. From Food & Wine magazine.”

Ingredients Nutrition

  • 3 lbs spinach leaves, large stems removed
  • 4 inches fresh ginger, peeled and coarsely chopped (about 1 cup)
  • 2 tablespoons chili oil
  • 12 cup peanut oil
  • 3 tablespoons soy sauce
  • 1 tablespoon plain rice vinegar
  • 1 pinch sugar


  1. In a large saucepan of boiling water, blanch the spinach for almost 1 minute. Drain and rinse well in cold water. Squeeze dry, coarsely chop and move to a large, shallow dish.
  2. In a mini food processor, finely chop the ginger. Move to a small bowl and mix with the chili oil. Let stand for 10 minutes.
  3. Heat the peanut oil in a medium skillet. Add the ginger and fry over moderate heat until golden, about 4 minutes. Pour through a fine sieve and drain the ginger on paper towels.
  4. In a small bowl, mix the soy sauce with the vinegar and sugar. Drizzle over the spinach, stir lightly and refrigerate for 20 minutes. Sprinkle the ginger over the spinach and serve.

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