Spinach with toasted almonds
Quick, glossy, and bursting with flavor, this spinach side dish is a lovely reminder that simple greens can steal the spotlight. A warm dressing of rice wine vinegar, soy sauce, honey, garlic, and fresh ginger coats tender spinach until it just wilts, while a shower of toasted flaked almonds adds a nutty crunch. It's a dish that captures the fresh, vibrant spirit of Asian home cooking, a perfect fast, flavorful companion to almost any meal.
Ingredients
Instructions
Heat the peanut oil in a wok or large skillet over medium-high heat. Add the rice wine vinegar, soy sauce, honey, garlic, and grated ginger, then bring the mixture to a boil, stirring so the flavors come together into a glossy, savory-sweet dressing.
Add the spinach and green onions to the wok. Stir-fry until the spinach is just wilted and coated in the warm dressing, only a minute or two. Keep it moving so the greens cook evenly and stay bright.
Transfer the spinach to a serving dish, spooning over any dressing left in the wok. Scatter the toasted flaked almonds on top and serve right away, while everything is warm and glistening.
Notes
Spinach shrinks dramatically as it cooks, so don't be alarmed by the generous starting volume. It wilts down quickly.
Wash the spinach well and spin it dry before cooking. Excess water can dilute the dressing and steam the greens.
Keep the cook time short. A quick stir-fry preserves the spinach's vibrant color and fresh flavor, while overcooking turns it soft and dull.
Serves 6 as a side dish
Toast the almonds in a dry pan over medium heat until lightly golden, stirring often so they don't burn. This brings out their nutty warmth.
Add the almonds just before serving so they keep their satisfying crunch against the tender greens.
For a little heat, stir a pinch of chili flakes or a splash of chili oil into the dressing.
This side pairs beautifully with grilled fish, roast chicken, or a bowl of steamed rice, adding a fresh, savory counterpoint to heartier mains.
Source
Oriental cooking