菠菜炒大蒜 Garlic Spinach (Two Versions)

 The Chinese word 菠菜, in English translates as Spinach, can mean any of several plants grown as leaf vegetables. Examples of these are: Chinese pea sprouts, Ong Choy, Malabar spinach, ect. You may use any green you like. 

 I am giving you two different sauces that you can experiment with and switch up. One is a brown garlic sauce made with oyster sauce and the other is a simple white garlic sauce.

 This recipe has lots of favor and is such a simple, quick and healthy side dish that pairs well with just about anything.

Ingredients
250 g. Spinach, leaves and stems, cut into 2-3 inch length segments
5 cloves garlic, lightly smashed then roughly chopped

Wash and drain the spinach.

Heat a pot of water to boiling. Blanch the spinach in the boiling water for 1-2 seconds. My favorite way to do this it to grab some spinach with tongs and then use the tongs to dip them in and out of the water, that way no leaves get overcooked.

Remove the spinach from the water and immediately place in cold water to stop the cooking process then remove to a colander to drain.

 Cut the spinach into 2-3 inch segments or according to your preference.

Brown Garlic Sauce
1/2 Tbsp. oyster sauce
1/2 Tbsp. soy sauce
1 Tbsp. water
1/2-1 tsp. sugar
1/4 tsp salt (optional)
drizzle sesame oil

Mix the sauce ingredients. Heat 1 Tbsp. oil over medium heat and then add garlic. When you start to smell the garlic add the brown sauce and simmer a few seconds.

 Pour the sauce over the spinach and toss.

White Garlic Sauce
1/3 cup water
1/2 tsp. starch
1/2 tsp. chicken bouillon
1/2 tsp. salt
Mix sauce ingredients. Heat 1 Tbsp. oil over medium heat. Add garlic and fry a few seconds until fragrant then add the sauce ingredient and simmer until thickened.

 Pour over the spinach and toss.

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