Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 cup bean paste
- 1/4 cup water
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 4 cups fresh spinach leaves, washed and dried
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the minced garlic and ginger and cook for 1-2 minutes until fragrant.
3. Add the bean paste, water, soy sauce, rice vinegar, sugar, sesame oil, and black pepper to the skillet. Stir to combine.
4. Add the spinach leaves to the skillet and toss to coat with the sauce.
5. Cook for 2-3 minutes until the spinach is wilted and the sauce has thickened.
6. Serve hot.
15-20 minutes
Temperature: Medium-high heat
Serving size: 4
Nutritional information:
- Calories: 70
- Fat: 4g
- Carbohydrates: 7g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral oil.
- Bean paste can be substituted with miso paste.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced mushrooms or diced tofu for extra protein.
- Use kale or Swiss chard instead of spinach.
- Add sliced bell peppers or onions for extra flavor.
Tips and tricks:
- Be sure to wash and dry the spinach leaves thoroughly to prevent excess water from diluting the sauce.
- Adjust the amount of bean paste and soy sauce to your taste preference.
- Serve with steamed rice for a complete meal.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a shallow bowl or on a plate with a sprinkle of sesame seeds on top.
Garnishes:
- Sesame seeds, sliced green onions, or chopped peanuts.
Pairings:
- Steamed rice, quinoa, or noodles.
Suggested side dishes:
- Steamed or roasted vegetables, such as broccoli or carrots.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the spinach is not wilting, cover the skillet with a lid for a few minutes to steam.
Food safety advice:
- Be sure to wash all produce thoroughly before using.
Food history:
- Bean paste is a staple ingredient in Chinese cuisine and is made from fermented soybeans.
Flavor profiles:
- Savory, umami, slightly sweet, and nutty.
Serving suggestions:
- Serve as a main dish or as a side dish with other Chinese-inspired dishes.
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