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菠菜炒蒜 (BO CAI CHAO SUAN) SPINACH SAUTEED WITH GARLIC |
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 In most Chinese meals there will be at least one dish which is simple sautéed greens, either with garlic or plain to enjoy the natural flavor of the vegetable. There are countless varieties of greens available in China and no small number of options at Chinatowns and Asian markets in the United States. I encourage you to try these in a simple sauté to taste their remarkably different flavors and textures.
A favorite of mine that is harder to find is sweet potato leaves, or 地瓜叶. The most similar texture is heavy spinach leaves. I’ve also suggested spinach here as it should be universally easy to buy wherever you are.
Ingredients
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spinach
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use a very large pile as it will reduce down to nothing. If using spinach that is tied into small bundles that you can just about get your fingers around, I use one bundle per person |
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garlic
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I tend to use about one or two clove of garlic per small bundle of spinach, but this is a matter of taste
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salt
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cooking oil
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Preparation
Peel and slice garlic. Soak the spinach well, changing the water a few times to remove all dirt and sand. Remove any rough stems of spinach.
Heat oil in wok/pan. Add garlic and stir until fragrant. Add the spinach and toss until greens are just wilted through. If you have a huge pile of spinach you can add a little water following the spinach if you want to use less oil—this will prevent sticking and help cook/steam the greens. You might also be better off cooking two batches quickly than trying to maneuver a giant bundle of spinach around a small pan. Salt to taste as soon as the spinach starts to soften. Remove quickly so you don't overcook.
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