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Suan Rong Bo Cai (Chinese Garlic-Fried Spinach)

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“This simple vegetable dish is available in restaurants and homes across China. In spice-loving regions of China, several dried red chili pods are added with the garlic.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 500 g spinach
  • 1 tablespoon minced garlic (to taste)
  • 14 teaspoon salt (to taste)
  • 14 teaspoon msg (to taste)
  • 4 tablespoons vegetable oil (to taste)
  • 1 teaspoon sesame oil (to taste)

Directions

  1. Wash spinach and chop into 5-cm segments.
  2. In wok, bring some water to a boil. Add spinach, blanch briefly, remove, and drain.
  3. Empty water from wok, heat to dry, add oil and swirl to heat well. Add garlic and toss just a moment until fragrant but not burned. Add spinach, salt, and MSG, tossing after each addition.
  4. Turn off heat, drizzle with sesame oil, transfer to platter, and serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person, selecting a balanced variety of dishes.).

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