Malabar Spinach - Chinese Stir-Fry

August 18, 2020

Malabar Spinach - Chinese Stir-Fry

Ingredients

14  Stalks Malabar Spinach
1 1/2c   Mushrooms
6oz.  Sliced Beef (shoulder loin)
Clove Garlic
2T  Sesame Oil
1/3c  Water
1/4c  Cooking Sake
1t  Chicken Soup Stock Granules
1T  Oyster Sauce
1/2t  White Sugar
1T  Cornstarch with 3T Water for Slurry
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Instructions
Mince the garlic, slice the mushrooms and cut the meat into bite-sized pieces. Combine the ingredients.
Separate the leaves from the stalks of the malabar spinach.
Diagonally slice the stalks.
Put sesame oil and garlic in frying pan, turn on the heat, and when the aroma has released, add the meat. When the meat has cooked halfway through, add the mushrooms and spinach stalks, then sauté.
Once the sauteed ingredients have cooked through, add the leaves, sauté until tender, then pour the seasoning made from the ingredients in a circular motion, and toss.
Shift the sauteed ingredients to the side of the pan, then add the slurry, briskly mix until the sauce thickens, evenly coating the ingredients. Serve with rice.
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Malabar Spinach is actually not spinach at all. It’s not even related! Well, OK, it’s distantly related, but it doesn’t taste much like spinach at all. When it’s raw Malabar spinach has very fleshy, thick leaves that are juicy and crisp with tastes of citrus and pepper. When cooked, though, Malabar spinach does look and taste a lot more like regular spinach. It doesn’t wilt as fast, though, and it holds up better in soups and stir-fries.