The trick is to smoke the meat and not make the meat smoke
SIMPLE STIR-FRIED SPINACH WITH GARLIC
Date:November 08, 2014 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients were simple: Spinach, chicken broth, soy sauce, crushed garlic, salt and ground pepper.
The Egg has been stabilized at 650 degrees and the broth and the soy sauce have been combined together for use at the end of the stirfry.
The garlic and peanut oil when on first and more stir fried until fragrant, under a minute.
The spinach was added…
…. and stir fried until wilted.
The sauce was added and the spinach was seasoned with the salt-and-pepper and stir to combine.
At this point the spinach went straight from a the table. I had heard this had an amazing flavor but the flavor was fleeting. This is why I made this dish last so I could serve it hot off the wok.
My first taste of the spinach totally blew me away!! Spinach is one of my favorite vegetables, but this dish was heading shoulders above anything I ever had.
It is rare for me to say a vegetable is the best part of a meal, but this clearly was. The great flavor truly is fleeting. Within for five minutes the spinach went from totally amazing two nothing special. So get it while it's hot.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
Grace Young’s THE ART OF STIR-FRYINGonline video class had great looking recipes. I made three on this date. This spinach recipe was the simplest but most attractive recipe of all of the class materials. I love spinach and to my great surprise this simple recipe was the best spinach dish I have ever had. This goodness was fleeting though. Fresh off the wok this recipe was amazing. Within five minutes this dish was good but nothing special. I chose to make this dish last out of the three I was making and it allowed me to eat it fresh off the wok.