Best Chinese Spinach Recipes

CHINESE-STYLE SPINACH AND MUSHROOM SOUP

Steps:

• Combine first 7 ingredients in large saucepan. Bring to boil over medium-high heat. Add mushrooms and simmer until mushrooms are tender, about 5 minutes. Add tofu, spinach and green onions and simmer until spinach wilts and tofu is heated through, about 2 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

CHINESE STYLE SPINACH

Steps:

• Remove the stems from the spinach; wash leaves thoroughly, and pat dry. Tear the spinach into bite-sized pieces.
• Heat the oil in a large Dutch oven or wok over high heat. Add the garlic; and saute 1 minute. Add the spinach; stir until coated with oil.
• Add the soy sauce and sugar; saute 2 minutes.
• Serve immediately.

CHINESE SPINACH-ALMOND SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. Divide among 4 salad plates; drizzle each serving with 2 tablespoons dressing. Serve immediately.

CHINESE CHICKEN NOODLE SOUP WITH SPINACH AND GARLIC CHIVES

Steps:

• With a cleaver or heavy chef's knife cut chicken into large pieces. Cut chicken through bones into 2-inch pieces. In a large kettle of boiling water blanch chicken 1 minute. In a colander drain chicken and rinse under cold water.
• With flat side of cleaver or knife lightly smash gingerroot and scallions. In cleaned kettle bring 10 cups water to a boil with chicken, gingerroot, scallions, rice wine or Sherry and simmer, uncovered, skimming froth occasionally, 2 hours. Pour broth through colander lined with triple thickness of cheesecloth into a large heatproof bowl, reserving chicken for another use. Broth may be made 3 days ahead, cooled completely, uncovered, and chilled, covered.
• In cleaned kettle bring broth to a boil. Add noodles and boil, stirring occasionally, 2 minutes. Stir in spinach and simmer, stirring once or twice, until spinach turns bright green and is just tender, about 3 minutes. Stir in chives and salt and pepper to taste and simmer 1 minute.

CHINESE SPINACH

Steps:

• Cook spinach according to directions on package.
• Drain well and set aside.
• Preheat a small saucepan over medium heat for 1/2 minute.
• Swirl oil around the bottom of the pan, add onions and cook and stir until onions are soft but not browned.
• Add soy sauce and sugar to onions and mix lightly.
• Add chestnuts and spinach to onion mixture and cook and stir over medium heat to reheat to serving temperature.
• Serve hot using 1/2 cup per serving.
• Food exchange per serving: 1 veggie and 1 fat, Low sodium diets, omit soy sauce low cholesterol diets, use as is.

CHINESE WATER SPINACH AND CRAB DIP

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a pot, boil ong choy leaves in water for 5-8 minutes until slightly soft, drain, and let cool. 3. In a medium bowl, mix together remaining ingredients, reserving some cheese and scallions for topping. 4. Once cool, squeeze out excess water from spinach using a cheese cloth or paper towel. Coarsely chop spinach and gently mix into remaining ingredients. 3. Transfer the mixture to the baking dish. Top with cheese and scallions. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

CHINESE SPINACH SALAD

Steps:

• 1. Place ingredients for the dressing in a microwave safe, one cup measure. Heat in the microwave 20 - 30 seconds; just until warm. Whisk together.
• 2. Place water chestnuts in a small bowl. Drizzle on enough dressing to coat. Let stand 15 - 20 minutes
• 3. Divide spinach, mushrooms, onion slices, and tomato between 2 salad plates. Add water chestnuts. Whisk dressing, drizzle over salad and garnish with toasted slivered almonds.

CHINESE SPINACH SALAD

Steps:

• Mix salad indredients together. Mix dressing ingredients together. Pour salad dressing over salad. Serve.

CHINESE SPINACH-ALMOND SALAD RECIPE

Steps:

• In a large bowl, combine the first six ingredients. Divide among four salad plates; drizzle each serving with 2 tablespoons dressing. Serve immediately.
• Yield: 4 servings.
• Originally published as Chinese Spinach-Almond Salad in Healthy Cooking
• April/May 2009, p25
• Nutritional Facts
• serving equals 244 calories, 11 g fat (3 g saturated fat), 63 mg cholesterol, 500 mg sodium, 12 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.
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SUAN RONG BO CAI (CHINESE GARLIC-FRIED SPINACH)

Steps:

• Wash spinach and chop into 5-cm segments.
• In wok, bring some water to a boil. Add spinach, blanch briefly, remove, and drain.
• Empty water from wok, heat to dry, add oil and swirl to heat well. Add garlic and toss just a moment until fragrant but not burned. Add spinach, salt, and MSG, tossing after each addition.
• Turn off heat, drizzle with sesame oil, transfer to platter, and serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person, selecting a balanced variety of dishes.).

STIR-FRIED CHINESE SPINACH

Steps:

• Separate spinach leaves and stems. Snap the stem into 5 cm length, pulling and discarding the strings as you do so. Heat oil and add ikan bilis, cooking until golden brown and crispy, about 3 minutes. Drain ikan bilis from oil and set aside. Using the remaining oil in the wok, add garlic and ginger. Saute until fragrant. Add spinach stems and carrot slices. Stir fry for about 2 minutes until just softened. Add spinach leaves and sauce (A). Stir fry until the leaves are wilted. Then cover with lid and let the contents simmer for 30 seconds. Drizzle Chinese wine on the sides of the wok, turn off the flame when you smell the aroma of the wine seconds later. Dish into serving plate and top with the previously fried ikan bilis.