Stir-fried Spinach is a popular choice of leafy green side when it comes to Chinese home cooking.It’s nutrient-dense and cooks quickly.Here’s how we do it!  The Benefits of Cooked Spinach  So much of spinach these days is consumed raw in salads, but when you stir-fry it, it’s much easier for your body to absorb all those good nutrients like calcium, iron, and magnesium.

Plus, you actually eat a lot more spinach (and fiber/vitamins), because the spinach cooks down so much.  If you’re looking to expand your regular rotation of vegetables, give this stir-fried spinach a try! It doesn’t appear as often as it should on our dinner table.I pride myself on cooking a wide variety of vegetables, but even I could stand to expand my regular repertoire of go-to vegetables.  The Secrets to Tasty Stir-Fried Leafy Greens If your leafy greens don’t taste as good at the restaurant’s, there are a few factors to consider.I believe the most important one is using more oil.  While many people want to cut down on oil, much of the important vitamins and antioxidants in vegetables are fat-soluble.

Your body needs some dietary fat to break them down and absorb them.  More importantly, it yields a tastier result.It’s kind of like using salad dressing.Oil is key to a delicious cooked vegetable.

(It’s the same reason why oil is such an important ingredient in our dumpling fillings too!) The other element that makes stir-fried spinach delicious is

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