Index By:


Wok-Seared Spinach Relish

From Barbara Tropp, China Moon Cookbook

Serves: 4-6


  • 8 c. packed spinach leaves
  • 2-3 tsp. corn or peanut oil
  • 1/2 small red onion, cut into 1/16-inch moons
  • 2-3 cloves garlic, sliced paper-thin
  • 1/2 small red bell pepper, finely diced
  • 1/2 tsp. kosher salt
  • 1/4 tsp. sugar
  • 1/4 tsp. Ma-La oil, Five-Flavor oil, or Japanese sesame oil


  1. Bring a generous amount of water to a rolling boil. Add spinach, push under the water, and blanch for 5 seconds. Submerge in ice water to chill. Drain. Squeeze to extract excess water. "Fluff to loosen the leaves."
  2. Heat a heavy skillet over high heat. Add 2 tsp. of corn oil, swirl to glaze pan. Reduce heat to medium high. Add onion and toss until slightly crisp, about 2 minutes. Add garlic and toss 30-60 seconds. Adjust heat to maintain sizzle, drizzle more oil in to prevent sticking.
  3. Add bell pepper and spinach, and toss briskly to mix. Turn off heat. Sprinkle salt and sugar, toss quickly. Drizzle in seasoned oil.
  4. Serve immediately, or allow to cool.


  • A 10 oz. bag of spinach measured out close enough to 8 cups.
  • Fluffing cooked spinach is a difficult concept.
  • I used sesame oil.

Keywords: Chinese, Vegetables, Spinach.