Learn how to recreate professional restaurant flavors at home with this simple spinach stir-fry, taught by Chef Tomoyoshi Wakiya. The special aromatic oil significantly enhances the umami and fragrance. This recipe is packed with tips for enjoying seasonal spinach to its fullest.
Ingredients
Main Ingredients (2 servings)
- Spinach 1 bunch
Seasonings
- [A] White Sesame Oil 50-60ml
- [A] Garlic (minced) 1 tsp
- [A] Chili Pepper 1 pc
- [A] Sichuan Peppercorns 5-6 pcs
- [A] Citrus Peel (zest) A pinch
- [B] Cooking Sake (Rice Wine) 2 tbsp
- [B] Chicken Stock 60-70ml
- [B] Salt A pinch
- [B] Pepper A pinch
Steps
- Heat 50-60ml of White Sesame Oil in a frying pan and add 1 Chili Pepper, 5-6 Sichuan Peppercorns, a pinch of Citrus Peel, and 1 tsp of minced Garlic.
- Heat gently over low heat, stirring until the garlic is lightly colored to extract the fragrance. Achieving a rich aromatic oil requires patience and low heat.
- Once the garlic is slightly colored, strain the oil to create the aromatic oil. You can add back a small amount of the strained Chili Pepper and Citrus Peel to make it easily identifiable as aromatic oil during storage.
- Wash 1 bunch of Spinach and separate the stems from the leaves. Remove any tough parts from the base of the stems and cut them into bite-sized pieces. Chop the leaves roughly.
- Add about 3 tbsp of the prepared Aromatic Oil to the frying pan and warm it over medium-low heat.
- When the oil is warm, add the Spinach Stems and stir-fry over IH setting 7 (high heat).
- Once the heat intensifies, add 2 tbsp of Cooking Sake (Rice Wine) to release the aroma.
- Next, add 60-70ml of Chicken Stock and bring to a boil.
- Season with a pinch of Salt and a pinch of Pepper.
- Add the Spinach Leaves to the boiling liquid, arranging them so the stems are at the bottom.
- Cover and cook for about 1 minute. This quick steaming method retains the spinach's crispness and nutrients.
- After 1 minute, remove the lid and return the IH heat to setting 5 (medium heat).
- Briefly mix everything together and turn off the heat.
- Transfer to a plate and serve. Enjoy!
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