Our Recipes / Fresh Made Easy / English Spinach with Garlic-Ginger Sauce

English Spinach with Garlic-Ginger Sauce

Tender leaves and a punchy umami glaze. This is fast, fragrant, and made for the centre of the table. Serve hot, with spring onion, chilli and a scatter of sesame seeds.

Shopping List

Two Bunches of Windy Hills English Spinach (Wash them) (You can also use Windy Hills Asian vegetables)

1 Garlic Clove, finely grated

1 tsp Fresh Ginger, finely grated

Windy Hills Spring Onion, finely chopped (for garnish)

Windy Hills Red Chili, finely chopped (optional garnish)

Pantry CHECK

1 tsp Cornflour

6 tbsp Water

1 tbsp Oyster Sauce

1 tsp Dark Soy Sauce

1 tbsp Shaoxing Cooking Wine

1 tsp Sesame Oil

1 tsp Vegetable Oil

1 tsp Sugar

Sesame Seeds (to serve)

METHOD

Make the Sauce: In a small saucepan, whisk together cornflour, water, oyster sauce, dark soy sauce, Shaoxing wine, sesame oil, sugar, garlic, and ginger until smooth. Place over low heat and stir gently for 2–3 minutes until slightly thickened. Remove from heat and set aside.
Cook the English spinach: Heat vegetable oil in a large wok or frypan over medium-high heat. Add the spinach and stir-fry for 1–2 minutes.
Serve: Transfer the English Spinach to a serving plate. Drizzle with the warm sauce and garnish with sesame seeds, spring onion, and red chilli (if using). Serve immediately with steamed rice or as a side to grilled meats, fish, or tofu.