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...
Healthy Breakfast Recipe: Zaynah Din's Desi Twist on a Classic Sandwich
Food
Desi Breakfast Sandwich - This recipe for breakfast contains long-lasting carbohydrates, protein and healthful fats to keep you fueled as long as possible.
Try These Homemade Recipes for Red and Green Chutneys
Food
Chutneys are versatile and can be altered according to your taste and meal you’re serving them with.
Lebanese Dish: Cracked Wheat and Tomato Kibbeh Recipe
Food
Simply cooked line-caught fish with this beautiful tomato kibbeh. I don't know how you could top it.