Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
Given my morning smoothie routine, I always have either a bin of spinach in the fridge or some fresh Swiss chard from my garden on hand to add to my smoothies. That also means I have an ingredient ready for to be used in a quick dinner. With this recipe, I use Thai and Chinese flavors to transform either of these greens into a dish worthy of your favorite restaurant. Then add some Fried Tofu and Power Rice Blend with Quinoa.
My inspiration comes from two recipes: Milk Street's and Street Smart Kitchen's Thai Stir Fried Spinach. I include the original Milk Street kitchen recipe as an alternative below but I found the flavor profile to not be quite right for my liking - too fishy, garlicky, and sweet.
Ingredients
- 1/2 tbsp fish sauce
- 2 tbsp oyster sauce
- 1 tbsp Chinese cooking wine
- 1 tbsp black bean paste
- 1 tsp sugar
- 1/2 tsp red pepper flakes
- 2 tbsp oil
- 1/2 pound fresh spinach or Swiss chard (dice chard into 2x2 inch size pieces if using)
- 2 tbsp water (or use chicken or vegetable broth for more flavor)
Directions
- Mix all the ingredients except oil, greens, and water/broth in a small mixing bowl until sugar is dissolved and set aside.
- Heat oil over medium heat and add the greens. Cook until beginning to soften and wilt.
- Add the broth and finish cooking the greens until fully softened.
- Turn down heat to low and add the sauce. Coat the greens in the sauce and let cook for another 1-2 minutes for the sauce to thicken a bit, then serve.
Original Milk Street Kitchen Recipe
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 2 tsp sugar
- 3/4 tsp red pepper flakes
- 4 tbsp oil
- 3 tbsp chopped garlic
- 1/5 pounds fresh spinach
Directions
- Mix all the ingredients except oil, greens, and garlic in a small mixing bowl until sugar is dissolved and set aside.
- Heat half of oil on high until just smoking.
- Remove from heat and add garlic. Cook for 20-30 seconds until it begins to color but do not let brown.
- Return to high heat and immediately add 1/3 of spinach. Turn spinach to coat and cook for 30 seconds until wilted. Transfer to a serving dish.
- Add another 1 tbsp of oil on high heat. Cook another 1/3 of spinach in same manner. Transfer to the serving dish.
- Cook the final 1/3 of spinach in the same manner.
- Pour the sauce mixture over the cooked spinach and toss then serve.
Inspirational recipes
- https://cooking.nytimes.com/recipes/1012494-spinach-tofu-and-sesame-stir-fry
- https://www.177milkstreet.com/recipes/thai-stir-fried-spinach
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