Highest Rated
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(5 out of 5) - Preserved Figs (5 out of 5)
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- Steak Tartare 1 (5 out of 5)
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Stuffed Mushroom Caps With Spinach Marrakech
Place the couscous, lemon juice, water, olive oil and soy sauce in a small bowl and stir until combines.
Set aside.
Brush dirt from mushrooms and remove stems.
Trim and discard tough ends and finely chop stems.
Add chopped stems to couscous mixture.
Place the mushroom caps stem side down in a shallow 13×9 inch microwave safe baking dish and cover with waxed paper.
Microwave on high 4 minutes, rotating the dish once.
Turn caps over.
Meanwhile carefully rinse spinach.
Shake off excess water and place in a medium nonstick skillet with the parsley and mint, if using and garlic.
Cook over medium-low heat stirring frequently, until spinach is wilted.
Drain in a sieve, pressing out water with the back of a spoon.
Finely chop spinach on a cutting board.
Combine the spinach, couscous mixture, coriander, paprika and fennel.
Divide the mixture among the mushroom caps, filling them generously.
Cover with waxed paper.
Microwave on high 6 minutes, turning once, or until mushrooms are tender.
Stuffed Pasta Shells With Spinach And Ricotta
Preheat oven to 375f.
Wash and drain spinach.
Remove thick stems.
Place spinach in a pot with just the water clinging to the leaves.
Cover and cook until spinach wilts.
Drain in a sieve.
When cool, squeeze dry and chop medium-fine.
Mix spinach, cheeses, sun-dried tomatoes, garlic, basil, salt and pepper.
Stir in egg.
Boil pasta shells until still slightly underdone, about 10 minutes.
Drain and transfer to a bowl.
Toss with oil.
Spread spaghetti sauce in a baking dish just large enough to hold the pasta shells in one layer.
Fill each shell with about 1-1/2 tablespoons of the spinach mixture, then arrange in dish filling side up.
Sprinkle with cheese.
Cover and bake 45 minutes.
Notes: perfect with woodbridge chardonnay.
Strawberry And Spinach Salad
Place sugar, seeds, onion, worcestershire and paprika in blender and blend one minute.
Add oil and vinegar and blend.
Just before serving, pour mixture over: one bunch spinach, cleaned and torn in bitesized pieces one pint strawberries, cleaned and cut in halves or quarters.
Stir-Fried Spinach, Shanghai Style
Trim the spinach and wash well to remove all sand.
Heat 7 tsp of the oil in a wok until the oil surface ripples.
Add the spinach and stir-fry for 1 minute, or until it just starts to wilt.
Add the soy sauce, sugar and msg.
Stir in, then add the remaining 3 tsp of oil.
Stir, remove, and serve.
Stir-Fried Spinach With Tofu
Wash and thoroughly dry the spinach.
Remove any tough stems.
Place a wok over medium-high heat.
When it begins to smoke, add the peanut oil and the garlic.
Stir briefly, then add the spinach and salt.
Stir-fry just until the spinach is wilted.
About 1 minute.
Gently stir in the tofu and sprinkle with rice wine.
Cook until the tofu is heated through, about 1 minute.
Serve immediately.
Stirred Rice With Spinach
Heat oil over low heat in a saucepan.
Add onion and garlic, and cook until golden, about 10 minutes.
Stir in the rice and turn the heat to medium-low.
Cook, stirring constantly, about 2 minutes.
Stir in water and salt and heat to simmering.
Cook, covered, over low heat for 12 minutes.
Add spinach and cheese to the saucepan, stirring once or twice just to blend.
Cover and cook over medium-low heat for 3 minutes, or until the spinach is wilted.
Spoon into a serving dish and serve at once.
Stir-Fried Spinach With Ginger And Almonds
If fresh spinach is unavailable or too much trouble, 10 ounces frozen spinach 1″ to 2″ widths.
Mix miso, soy sauce, and vinegar; set aside.
Heat wok over high heat.
Add almonds and stir-fry until fragrant and edges turn golden, about 45 seconds.
Transfer to plate.
Heat oil in wok.
Add spinach and ginger and stir-fry just until tender, about 3 minutes.
Drizzle with bean mixture.
Serve immediately!
Stir-Fry Beef And Spinach With Noodles
Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch marinate in refrigerator 10 minutes.
Reserve remaining marinade.
Meanwhile cook pasta according to package directions; keep warm.
Remove beef from marinade; discard marinade.
Heat large nonstick wok or skillet over medium- high heat until hot.
Add beef half at a time and stir-fry 1 to 2 minutes or until outside surface is no longer pink.
Do not overcook.
Remove from skillet with slotted spoon; keep warm.
In same skillet, combine pasta, spinach, water chestnuts, green onions and reserved marinade; cook until spinach is wilted and mixture is heated through, stirring occasionally.
Return beef to skillet; mix lightly.
Garnish with chili peppers.
Stir-Fried Spinach With Fermented Bean Cheese
Quong hop, the oldest bean curd factory in the united located in south san francisco, produces a delicious fu ru.
It is packed in glass jars labeled “fu ru the cultured tufu.
” once opened, store in the refrigerator.
It will keep indefinitely.
Remove and discard the tough stems from the spinach.
Wash and rinse spinach thoroughly.
Remove excess water in a lettuce spinner.
Preheat a wok over medium heat and add the oil, ginger, garlic and salt.
When oil becomes fragrant, increase heat to high, add the spinach in large handfuls, seconds apart; stir-fry until leaves are wilted.
Mash the fu ru and mix it with the sugar.
Push the spinach aside and put the fu ru mixture in the center of the wok.
Stir together over high heat until the spinach is cooked.
Serve imme- diately.
Note.
Chinese water using the leaves and only about 2 inches of the tender hollow stems.
Stir-Fried Spinach In Garlic Sauce
In a glass measure stir together the broth, the soy sauce, the scotch, the vinegar, the cornstarch, and the sugar until the cornstarch is dissolved.
In a wok or large deep heavy skillet heat the oil over high heat until it is hot but not smoking, in it stir-fry the garlic and the gingerroot for 30 seconds, or until the garlic is golden, and add the spinach in batches, stir-frying until each batch is wilted slightly before adding each new one.
Stir the cornstarch mixture, add it to the wok, and stir-fry the mixture mixture for 1 to 2 minutes, or until the spinach is wilted evenly and the sauce is thickened.
Serve the spinach with the rice.
Stir-Fried Spinach And White Cheese
Wash and stem spinach; cut leaves in half.
Crush garlic.
Mash chinese white cheese; then blend to a paste with water and sugar.
Heat oil.
Add salt, then garlic, and stir-fry to brown lightly.
Add spinach; stir-fry 1 minute.
Stir in white cheese mixture and cook, covered, over medium heat, until spinach begins to soften 1 to 2 minutes more.
Uncover pan and stir-fry spinach another 1/2 minute over high heat.
Serve at once.
Variation: for the spinach, substitute either lettuce or water cress.
Omit the garlic.
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Stir-Fried Spinach And Mushrooms
Soak dried mushrooms; reserve their soaking liquid.
Stem and wash spinach; shake off excess moisture.
Leave soaked mushrooms whole if small; cut in half if large.
Combine soy sauce, sherry, sugar and salt.
Heat oil.
Add mushrooms and stir-fry 2 minutes.
Stir in soy-sherry mixture to blend.
Add mushroom liquid and heat quickly.
Then cook, covered, about 10 minutes over medium heat.
Blend cornstarch and cold water to a paste.
Then stir in to thicken.
Keep warm.
Heat remaining oil in another pan.
Add remaining salt, then spinach; stir-fry until bright green and softened about 2 minutes.
Transfer spinach to a serving dish.
Pour mushrooms and their sauce over.
Serve at once.
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Stir-Fried Spinach
Heat the oil in a wok & stir-fry the garlic, soy bean paste, pepper, tomatoes & chilies for 1 minute.
Add the spinach & cook for 3 minutes, stirring frequently.
Serve hot & do not overcook.
Ang tie eng, “delightful thai cooking”.
Stir-Fried Pork Liver W Spinach,Mushroom
Soak Dried Mushrooms.
Sliver pork liver, then blanch 1 minute.
Stem spinach and cut leaves in half.
Cut scallion stalks in 1 inch sections.
Crush garlic.
Mince ginger root.
Sliver soaked mushrooms.
Blend cornstarch, soy sauce, sherry, water and sugar to a paste.
Heat oil.
Add scallions, garlic and ginger, and stir-fry a few times.
Add liver; stir-fry until it begins to brown about 2 to 3 minutes.
Add mushrooms.
Stir-fry 2 to 3 minutes more.
Add spinach.
Stir-fry to soften sligltly 1 to 2 minutes.
Then stir in cornstarch paste to thicken and serve at once.
Note: the liver will sliver easily if frozen first, then thawed slightly.
Variation: in step 2, toss the blanched liver in a mixture of 1 tablespoon cornstarch, 1 tablespoon sherry, 2 tablespoons soy sauce, 1 teaspoon sugar and 2 slices fresh ginger root, minced.
Omit the cornstarch paste in steps 4 and 7; and the ginger root in steps 3 and 5.
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Stir-Fried Pork With Spinach And Carrots
Slice pork thin against the grain, then cut in strips.
Peel carrots and cut in strips, then parboil.
Remove tough spinach stems; cut leaves in half.
Mince scallion.
Blend cornstarch and cold water to a paste.
Heat oil.
Add scallion and stir-fry until translucent.
Add pork and stir-fry until it begins to brown.
Add carrots and soy sauce.
Stir-fry 1 minute.
Add salt, then spinach and stir-fry until it begins to soften about 1/2 minute.
Then stir in cornstarch paste to thicken.
Serve at once.
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Stir-Fried Deep-Fried Porkball And Spinach
Prepare basic deep-fried porkballs see recipe.
Wash spinach and remove tough stems.
Crush garlic.
Blend cornstarch and cold water to a paste.
Heat oil.
Brown garlic lightly and discard.
Add spinach, salt and sugar.
Stir-fry until spinach softens slightly about 1 to 2 minutes.
Add porkballs and stir-fry only to heat through.
Then stir in cornstarch paste to thicken.
Serve at once.
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Stir-Fried Chili-Chickpeas With Eggplant And Spinach
A- heat wok and add sunflower seeds.
Dry-fry until the seeds are golded and toasted.
Remove to a plate and set aside.
B- cut eggplant into 1/2-inch cubes.
C- place drained chickpeas garbanzos in a bowl and add the chili power, paprika and oregano.
Toss to coat.
D- drain, measure and chop the stewed tomatoes.
E- wash and spin dry the spinach.
Heat the wok.
Add oil.
Stir fry the eggplant until translucent.
Add the garlic and fennel seed; saute until aromatic.
Add the garbanzos and saute for about 3 to 4 minutes.
Add tomatoes and saute for 2-3 minutes; add freshly ground black pepper.
See tip.
Layer the spinach on top, sprinkle with the pan-toasted sunflower seeds; cover and cook until wilted but still bright green about 1-1/2 to 2 minutes.
Serves 2 to 4 depending upon accompaniments.
One-fourth: 172 cals, 4.7 grams fat 22.8%cff one-third: 229 cals, 6.3 grams fat.
Tip: put the spinach in the bowl that help the garbanzos and use leaves to get the last of the seasonings.
Serve with roasted anaheim chili and cilantro quesadilla; cubes of melon and plum with lime juice; lowfat plain yogurt.
>variation: omit eggplant.
Serve, drizzled with chili oil or hot sauce.
Ref: see also “stir-fried chickpeas,” p141: a flash in the pan, 100 fast and furious recipes for wok and stir-fry by shirley gill and liz trigg.
Stir-Fried Ham And Spinach
Cut ham in 1/2-inch cubes.
Stem spinach, leaving leaves whole.
Mince scallion and garlic.
Blend cornstarch, sugar, soy sauce and cold water to a paste.
Heat oil.
Add salt, then garlic and scallion; stir-fry to brown ligltly.
Add ham and stir-fry to heat through.
Add spinach; stir-fry a few times to coat with oil about 1/2 minute.
Then add stock and cook, covered, until spinach softens slightly but is not limp 1 to 2 minutes.
Stir in cornstarch paste to thicken.
Serve at once.
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Stir Fry Beef And Spinach With Noodles
Stack beef steaks; cut lenthwise in half and thein crosswise into 1″ wide strips.
Combine marinade ingredients; add beef, tossing to coat.
Cover and marinate in refrigerator 10 minutes.
Meanwhile cook pasta according to package directions.
Keep warm.
Remove beef from marinade; reserve marinade.
Heat large nonstick wok or skillet over medium-high heat until hot.
Add beef half at a time and stir fry 1 to 2 minutes or until outside is no longer pink.
Do not overcook.
Remove beef.
Keep warm.
In same skillet, combine pasta, spinach, water chestnuts, green onions and reserved marinade; cook until spinach is wilted and mixture is heated through, stirring occasionally.
Return beef to skillet; mix lightly.
Garnish with chili peppers.
Steamed Salmon With Sauted Spinach And Hazelnuts
To steam the salmon, place lemons, thyme, and three whole garlic cloves in 2 cups of water in a large saute pan bring to a boil.
Place salmon filets in a large bamboo steamer put the lid on the steamer and place on top of the boiling water.
Steam the salmon for 8-10 minutes or just barely done.
While the salmon is steaming heat a large saute pan with olive oil.
Add onion, shallots and chopped garlic.
Saute until you can smell the aroma.
Add the fresh herbs and vinegar.
Add spinach and saute just until the spinach starts to wilt about 1-2 minutes.
Do not over cook.
Remove from the heat and season with pepper and add the hazelnuts.
Season with salt to taste.
Place spinach on a platter and place steamed salmon on top of the spinach.
Serve hot.