Stir-Fried Spinach

This Thai-style stir-fried spinach hits hard and fast. Four cloves of crushed garlic, soy bean paste, dried red chilies, black pepper, and tomato wedges all go into a screaming hot wok for one minute before two pounds of chopped spinach get tossed in. Three minutes later, dinner’s done.

Soy bean paste (also labeled as fermented soybean paste or tao jiao) is the umami backbone. It’s salty, slightly funky, and gives the spinach a depth that soy sauce alone can’t match. Look for it in the Asian aisle or at any Thai or Chinese grocery.

The key is high heat and speed. Everything cooks in under 5 minutes total. The spinach should be just wilted, still bright green, not army green and mushy. Overcooking is the one thing that ruins this dish. Serve it immediately while the leaves still have some texture.

Kitchen Tips

• Dry the spinach thoroughly after washing. Water in a hot wok drops the temperature and steams the greens instead of stir-frying them.
• Crush the garlic rather than mincing it. Crushed cloves release more oil and toast better in the wok.
• Start with the aromatics and paste first. That one minute of cooking blooms the flavors before the spinach goes in.
• Two dried chilies give moderate heat. Add more or fewer to your preference.

Variations

• With oyster sauce: Swap the soy bean paste for oyster sauce for a sweeter, milder take.
• Add shrimp: Toss in ½ pound of raw shrimp with the garlic for a protein-packed main course.
• Bok choy swap: Use baby bok choy cut in half instead of spinach for a sturdier green that holds more crunch.