Spinach and Mushroom Stir-Fry the Editors of Publications International, Ltd.
Spinach and Mushroom Stir-Fry
Makes 4 servings
|2||tablespoons peanut oil|
|2||cloves garlic, minced|
|1||teaspoon minced fresh ginger|
|1/4||to 1/2 teaspoon red pepper flakes|
|1||red bell pepper, cut into 1-inch triangles|
|2||ounces fresh shiitake or button mushrooms,* sliced|
|10||ounces fresh spinach, washed, stemmed and coarsely chopped|
|1||teaspoon fish sauce|
*Or, substitute 1/2-ounce dried Oriental mushrooms, soaked according to package directions.
- Heat wok over high heat 1 minute or until hot. Drizzle oil into wok; heat 30 seconds. Add garlic, ginger and red pepper flakes; stir-fry 30 seconds. Add bell pepper and mushrooms; stir-fry 2 minutes. Add spinach and fish sauce; stir-fry 1 to 2 minutes or until spinach is wilted.
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