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Sesame Spinach tossed in Garlic and Fish Sauce

Sesame Spinach tossed in Garlic and Fish Sauce

This is a quick and delicious way to prepare chinese spinach, and it goes well with just about everything! You could serve this as a dish with rice or porridge, toss it in dry noodles for an additional burst of flavour (and nutrition), introduce it alongside kimchi the next time you decide to cook up a Korean-style dinner table, or even eat it on its own. Sesame Spinach with Garlic and Fish Sauce

Before I discovered this method of preparing chinese spinach, I only knew to stir-fry it with minced garlic and mushrooms in oyster sauce. That was yummy too, of course, but soon it got to be boring and for a while I stopped cooking chinese spinach altogether. When I learned this recipe from my mother, I was reluctant at first to try it out because I was not at all familiar with fish sauce, and was worried how it would taste like. But after my first try, I now can't get enough.

Besides the point of this sesame spinach tossed in garlic and fish sauce being super easy to make, it also tastes great when served chilled, AND can be kept in the fridge for up to 48 hours. There really is no better way to incorporate this gorgeous leafy green vegetable into your diet, than with this recipe.

You will need ~ - a bag of Chinese Spinach - 4-6 cloves of Garlic (minced) - 1 tablespoon of Sesame seeds - 2 tablespoons of Fish sauce - 1 tablespoon of Sesame oil

Before cooking, prepare a large bowl of iced water. Set aside. Leave the roots attached onto the spinach and rinse off all traces of dirt thoroughly. Fill a medium sized pot with water up to the halfway mark and set to boil. While waiting, start mincing up the garlic as finely as possible. Set a small pan on another stovetop on low heat and throw in the sesame seeds to start toasting them. When they have released their heavenly fragrance and turned to a darker shade of colour (but before they turn DARK brown!), turn of the fire and pour the toasted sesame seeds into a small bowl, and set aside. Add the spinach (roots on) into the boiling water and blanch for 2-3 minutes, after that, transfer into the bowl of iced water, this will halt the cooking process. Leave the spinach there for about 20 seconds, after which set them onto a cutting board and remove the roots, then squeeze the leaves and stem together to purge all the water. With the spinach in a compressed state (after having squeezed them tightly), set on the cutting board and cut up into 4-5 parts. In a large bowl, toss the spinach with the fish sauce, garlic and sesame oil. If you are not serving immediately, keep the tossed spinach in a covered container or bowl in the fridge.

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Sesame Spinach tossed in Garlic and Fish Sauce
Recipe Type: Side
Cuisine: Chinese
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Never say no to spinach again with this easy-peasy lemon-squeezy tossed spinach recipe that is jam-packed with nutrition and maximum flavour!
Ingredients
  • a bag of Chinese Spinach
  • 4-6 cloves of Garlic (minced)
  • 1 tablespoon of Sesame seeds
  • 2 tablespoons of Fish sauce
  • 1 tablespoon of Sesame oil
Instructions
  1. Before cooking, prepare a large bowl of iced water. Set aside.
  2. Leave the roots attached onto the spinach and rinse off all traces of dirt thoroughly.
  3. Fill a medium sized pot with water up to the halfway mark and set to boil.
  4. While waiting, start mincing up the garlic as finely as possible.
  5. Set a small pan on another stovetop on low heat and throw in the sesame seeds to start toasting them. When they have released their heavenly fragrance and turned to a darker shade of colour (but before they turn DARK brown!), turn of the fire and pour the toasted sesame seeds into a small bowl, and set aside.
  6. Add the spinach (roots on) into the boiling water and blanch for 2-3 minutes, after that, transfer into the bowl of iced water, this will halt the cooking process.
  7. Leave the spinach there for about 20 seconds, after which set them onto a cutting board and remove the roots, then squeeze the leaves and stem together to purge all the water.
  8. With the spinach in a compressed state (after having squeezed them tightly), set on the cutting board and cut up into 4-5 parts.
  9. In a large bowl, toss the spinach with the fish sauce, garlic and sesame oil.
  10. If you are not serving immediately, keep the tossed spinach in a covered container or bowl in the fridge.



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