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
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
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.
TIPS:
1) Sliced button mushrooms can be substituted in place of shitake.
Vegetable Delights in the Archive:
Ginisang Upo at Hipon (Sauteed White Squash and Shrimp)
Looks like a delicious recipe! Vegetarians can use soy sauce instead of fish sauce.
It was pretty good but I think fish sauce is to be used if this recipe was to be labeled “Thai”.