Thai Spinach Recipe

Vegetable oil: Used for sautéing the garlic and spinach, providing a neutral base flavor.

Garlic: Adds a fragrant and savory aroma to the dish.

Spinach: The main ingredient, providing a fresh and nutritious base.

Soy sauce: Adds a salty and umami flavor to the spinach.

Oyster sauce: Enhances the dish with a rich, savory taste.

Sugar: Balances the flavors with a touch of sweetness.

Chili flakes: Optional, for adding a spicy kick to the dish.

When sautéing the garlic, make sure to keep a close eye on it to avoid burning. Burnt garlic can impart a bitter taste to the dish. Stir constantly and cook just until it becomes fragrant and golden brown. This will ensure that the garlic enhances the flavor of the spinach without overpowering it.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle tropical flavor that complements Thai dishes well.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• spinach - Substitute with kale: Kale provides a similar texture and nutritional profile, though it has a slightly more robust flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce is sweeter but can provide a similar depth of flavor in the absence of oyster sauce.

• sugar - Substitute with honey: Honey adds a natural sweetness and a hint of floral notes that enhance the dish.

• chili flakes - Substitute with sriracha: Sriracha offers a similar heat level with added garlic and vinegar notes for complexity.

• Allow the spinach to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled Thai spinach to an airtight container. This helps maintain its freshness and prevents it from absorbing other odors in the fridge.
• Store the container in the refrigerator. The spinach will stay fresh for up to 3 days.
• For longer storage, consider freezing. Place the spinach in a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. This helps you keep track of how long it has been stored.
• When ready to use, thaw the spinach in the refrigerator overnight. This ensures it thaws evenly and maintains its texture.
• Reheat the spinach in a pan over medium heat until warmed through. You can add a splash of soy sauce or oyster sauce to refresh the flavors.
• Avoid reheating in the microwave if possible, as it can make the spinach mushy. If you must use a microwave, do so in short intervals and stir frequently.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of vegetable oil or a splash of water to the pan.
  3. Add the leftover Thai spinach and stir occasionally.
  4. Cook for 3-4 minutes until heated through, ensuring the spinach remains tender.

• Microwave Method:

  1. Place the leftover spinach in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the spinach and check the temperature. If needed, continue microwaving in 30-second intervals until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Thai spinach in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 10-15 minutes, stirring halfway through, until the spinach is heated evenly.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the leftover spinach in the steamer basket.
  3. Cover and steam for 3-5 minutes until the spinach is heated through.

• Sous Vide Method:

  1. Place the leftover Thai spinach in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for 20-30 minutes.
  4. Remove from the bag and serve immediately.

• Pan: A flat-bottomed cooking vessel used for sautéing the garlic and stir-frying the spinach.

• Spatula: A utensil used to stir and mix the ingredients while cooking.

• Knife: A tool for mincing the garlic and chopping the spinach.

• Cutting board: A surface on which to chop the spinach and mince the garlic.

• Measuring spoons: Tools used to measure out the vegetable oil, soy sauce, oyster sauce, sugar, and chili flakes.

• Bowl: A container to hold the washed and chopped spinach before cooking.

• Stove: The appliance used to heat the pan and cook the ingredients.

Prep ingredients in advance: Wash and chop the spinach and mince the garlic ahead of time to streamline the cooking process.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.

Measure sauces beforehand: Pre-measure the soy sauce, oyster sauce, and sugar so you can quickly add them while cooking.

Cook in batches: If you have a large amount of spinach, cook it in batches to ensure even cooking and avoid overcrowding the pan.

Use high heat: Cooking on high heat can reduce the overall cooking time while still achieving tender spinach.