Hot Oriental Salad

This warm stir-fry comes together in under 10 minutes and the order of ingredients matters.

Garlic and fresh ginger go in first, just long enough to bloom in the hot oil and release their fragrance. Then the vegetables get added in stages based on how long they take to cook: celery first (two minutes), then napa cabbage and mushrooms (two more minutes), and finally spinach (two minutes at the end).

That layered approach means every vegetable stays crisp and distinct instead of everything turning into a soggy pile. The spinach wilts down to almost nothing, so don’t be alarmed by how much volume you lose.

A simple toss of soy sauce at the finish coats everything in salty, savory flavor without drowning the vegetables. Serve immediately while everything is still bright and snappy.

Chef Tips

• Keep the heat at medium-high throughout. Low heat steams the vegetables instead of searing them.
• Use fresh mushrooms, sliced evenly. Even thickness means even cooking. Thick slices stay rubbery while thin ones overcook.
• Serve immediately. This salad does not hold well. The spinach continues to wilt and release water as it sits.

Variations

• Add toasted sesame oil and sesame seeds right before serving for a nuttier, more aromatic finish.
• Toss in shredded chicken or sliced tofu to turn this side dish into a light main course.
• Swap soy sauce for tamari for a gluten-free version with the same umami depth.