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.

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