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Asian Stir-Fried Spinach or Swiss Chard

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.


  • 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)


  • 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
  • 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.
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