Spinach and Mushroom Stir-Fry

My visit to Barnes and Noble today resulted to a purchase of Family Brand Name book on “americanized” asian cooking. This spinach and mushroom stir-fry is one of the delicious recipe offerings from the Thai section of the book.

Makes 4 Servings

Ingredients

2 tbsps peanut oil
2 cloves garlic, minced
1 tsp fresh ginger, peeled and minced
1/4 tsp red pepper flakes
1/2 cup shitake mushrooms, sliced
10 oz baby spinach
1 red bell pepper, seeded and cubed
1 tsp fish sauce

Procedure

In a wide skillet, heat oil. If using dried mushrooms, soak according to package directions.
Saute garlic, ginger and red pepper flakes until aromatic, around 30 seconds.

Add bell pepper and mushrooms. Stir-fry for around 2 minutes.

Add spinach and fish sauce. Continue to stir-fry until spinach leaves are wilted, around 1 to 2 minutes.

Vegetable Delights in the Archive:

Ginisang Munggo at Chicharon (Sauteed Mung Bean Soup and Pork Rind)

Ginisang Upo at Hipon (Sauteed Bottle Gourd and Shrimp)

More Good Food!

Written by Lalaine · Filed Under Asian Flair, Vegetable Delight

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2 Responses to “Spinach and Mushroom Stir-Fry”

Hetal & Anuja on March 11th, 2008 3:58 am

Looks like a delicious recipe! Vegetarians can use soy sauce instead of fish sauce.
Lalaine Manalo on March 11th, 2008 6:00 am

It was pretty good but I think fish sauce is to be used if this recipe was to be labeled “Thai”.