Flavors: Spinach and Ginger Salad
I have childhood memories of my mother making this for me and telling me about its beneficial health effects!
I have childhood memories of my mother making this for me and telling me about its beneficial health effects!
It is foolproof, with easy-to-buy ingredients and very healthy. Serve with jasmine/basmati rice.
—Jenny Ai-Ling Lo, Penang, Malaysia, on this Malaysian side dish.
Heat the wok over a high heat and add the oil when very hot and slightly smoking. Add the ginger and stir-fry for 12 to 15 seconds or until cooked but still slightly crispy. Now splash in the soy sauce.
Next, put in the spinach and stir-fry for 1 to 2 minutes so that it blends with the ginger, oil and sauce.
When the spinach has wilted to a third of its size, add lots of pepper and continue to stir-fry briefly to combine the ingredients well before serving.
Reprinted with permission from
One World Vegetarian Cookbook
Troth Wells, 2019, Interlink Books, 978-1-56656-834-0, $35 hb, interlinkbooks.com.
Troth Wells is an Oxford-based food writer and author of cookbooks including also The Spices of Life (2001), Global Vegetarian Cooking (2010) and Small Planet, Small Plates: Earth-Friendly Vegetarian Recipes (2012), all published by Interlink Books.
You may also be interested in...
‘Desi Nachos’: Crunchy, Saucy Papri Chaat Recipe
Food
One of India’s most popular street foods, papri chaat are crispy chips of fried wheat dough, topped with zesty chickpea salad, drizzled with sweet tamarind sauce and finished with the crunchy Bombay mix and chaat masala seasoning.
Bake This Tasty Date, Orange and Olive Oil Cake by Shane Delia
Food
On one of famed chef Shane Delia's many trips to Morocco, some Bedouin men showed him how warming dates in olive oil before placing them in a tangine brings out the flavor of the caramel in the date, leading Delia to this recipe.
Cook Bangladesh’s Spicy Tomato Bhorta by Chef Asma Khan
Food
Bhorta or bharta is a generic term used in Bengal to describe anything that has been ground, pounded or chopped into very small pieces. It is a side dish almost like a relish, which is commonly eaten with rice and lentils.