This week we were hosted by Joanne at Apple Crumbles. I’m having an abnormal week as we prepare to head out of town for a family gathering in TN. One of my goals has been to rid the fridge of all perishables before we go. This dish worked perfectly into my plan…only I had a bag of baby spinach to use up not bok choy. Since I’m the type of cook that likes to use what I’ve got, I proceeded with the spinach!
It took a couple bites for my taste buds to really pick out all the flavors. I think this was a nice change to our typical spinach side dish of lightened easy creamed spinach and I’d enjoy this version again.
- 2 teaspoons canola oil
- 2 pounds baby spinach or bok choy
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon toasted sesame seeds
In a wok or large frying pan heat the oil over high heat until very hot. Add the baby spinach or bok choy and stir-fry until they begin to soften slightly, 1 to 2 minutes. Add the soy sauce, vinegar and sesame oil and cook until just done, 1 to 2 minutes longer. Sprinkle with sesame seeds and serve.