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Spinach Stir-fry (Bayam Goreng)

Description of the Dish

This simple stir-fry is ideal as a side dish for curries. Instead of spinach, you can use pak choy, or any other type of greens from an oriental supermarket. To make the dish evenly spicy, it is best to fry the chilli first, before adding the garlic, so that the oil will be infused with the heat from the chilli – though with the amount of chilli I suggest, it will not be overpowering. It is more about subtlety, and is just right to balance out the garlic and soy sauce flavours. — Norman Musa, Amazing Malaysian

Ingredients List

400g spinach
1 tablespoon vegetable oil
1/2 red chilli, thinly sliced
3 cloves of garlic, finely chopped
1/2 medium onion, thinly sliced
2 tablespoons light soy sauce

Preparation Instructions

Trim the bottom of the spinach stalks and wash the leaves well. There is no need to dry them, as the water remaining on them will help to create the sauce. Heat the oil in a wok or a large frying pan over a high heat. Sauté the chilli for about 10 seconds, then add the garlic and onion and cook until golden brown. Add the spinach and soy sauce and cover with a lid for 2 minutes, to help the spinach to wilt evenly, then take off the lid and give it all a good stir. Transfer to a bowl and serve.

Nutritional Information (Per Serving)

Not available