Friday, June 1, 2012

Sauteed Spinach and Mushrooms

This is probably one of the easiest healthy side dishes to whip up even if you're pressed for time and have all the ingredients on hand. I purchased some fresh spinach, I think for the first time ever! Normally, I have frozen spinach on hand. However, I saw some fresh at the Chinese market and picked it up. It was crazy cheap, and it was a big bunch.

This dish is most definitely a power dish as well, considering all or most of the ingredients are basically super foods. Lucky for me, Gary loves all the ingredients, so I didn't have a hard time convincing him how delicious this was! The ginger and garlic added a nice flavor to the dish, and it wasn't too overpowering.

I used a wok for this, but a saute pan should work just as well. The spinach wilted significantly, so there was a lot more mushroom than spinach after it was cooked, so when I make this again, I might use 2 bunches or  try this with frozen spinach next time and see how it goes.

Sauteed Spinach and Mushrooms
a cathy's kitchen journey original

  • 1 TBSP canola oil
  • 3 cloves garlic, minced
  • 1 TBSP fresh ginger, minced
  • 10 oz baby bella mushrooms, sliced
  • 1 or 2 bunches fresh spinach (or a 10 oz package of frozen, thawed)
  • 2 tsp soy sauce
  • salt and pepper to taste

  1. In a hot wok, heat the oil. Add garlic and ginger and cook while stirring for 30 seconds, or until fragrant.
  2. Add the mushrooms and stir fry for a minute. Add the spinach and stir until it has wilted, continuing to stir for 3 minutes.
  3. Add the soy sauce, salt and pepper to taste. Mix to coat well.
  4. Transfer to a bowl and serve.
Yield: 2 servings

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