Stir-Fried Spinach with Ginger & Almonds
Submitted by bfamil
Fresh spinach wok-tossed with toasted almonds, ginger, and a savory miso-soy drizzle. This 20-minute vegetarian side dish is nutty, earthy, and packed with iron-rich greens.
YIELD
2 servingsPREP
15 minCOOK
5 minREADY
20 minSometimes the simplest dishes hit the hardest.
Two pounds of fresh spinach wilts down to a silky, tender heap in just three minutes flat. But the real magic is in the layers: toasted almonds bring a nutty crunch, ground ginger adds warmth, and that miso-soy-vinegar drizzle at the finish? It’s umami in liquid form.
This comes together so fast you’ll have it on the table before the rice is done.
Kitchen Tips
- Toast the almonds in a dry wok first, no oil needed. They go from golden to burnt in seconds, so keep them moving
- Make sure the spinach is well-drained after washing. Excess water will steam the leaves instead of giving you that slight char
- Mix the miso dressing ahead of time so you can drizzle it on the moment the spinach comes off the heat
Ingredients
Directions
Trim, wash, and drain spinach.
Cut into 1 to 2 inch widths. Mix miso, soy sauce, and vinegar, set aside.
Heat wok over high heat.
Add almonds and stir-fry until fragrant and edges turn golden, about 45 seconds.
Transfer to plate.
Heat oil in wok.
Add spinach and ginger and stir-fry just until tender, about 3 minutes.
Drizzle with bean mixture.
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