
Flavors: Spinach and Ginger Salad
- Food
- Recipe
Reading time:1min
Recipe by Troth Wells
Photograph courtesy of Kam & CO. Denmark
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...
Flavors: Shir Yakheh Gulab (Rose and Pistachio Ice Cream)
Food
During the hot summer months, ice-cream shops, called shir yakh feroshees, would sell an assortment of ice creams and other cold desserts. My sister Fatema remembers going into beautiful little shops after school to buy shir yakh. They were colorful and decoratively tiled and had Bollywood music playing in the background. The shir yakh, with rose and pistachios, is a favorite at Parwana, one of her restaurants.‘Make It Your Own’: The Self-Belief Simmering in Noorjahan Bose’s Shemai Recipe
Food
A Bangladeshi dessert reflects hard-fought adaptability in life.Flavors: Hais (Desert Energy Balls)
Food
Al-Baghdadi wrote his hit medieval cookbook Kitab al-Tabikh (Book of Dishes) in 1226 CE at the height of Abbasid sophistication and power. It included this recipe for hais or date sweetmeats.