When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Spinach’




Stir-fry Spinach with Garlic

This simple and easy stir-fry dish is a part of a Chinese family regular dinner menu. It’s always great to add a little tasty green to my family’s dinner menu.

1 pound fresh spinach
4 cloves garlic
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon pure sesame oil
1/2 teaspoon salt
1/2 teaspoon sugar

Wash the spinach thoroughly. Remove the stems if any and excess water. Crush, peel and finely chop the garlic.

To Cook:
Heat oil in a non-stick wok or a large fry pan over medium-high heat. When the oil is hot, brown garlic for a few seconds. Add spinach to wok, stir turning the spinach for about 2 minutes. When the spinach is cooked down and soft, add sesame oil, salt and sugar. Cook and stir for 30 seconds longer. Transfer the spinach onto a plate and pour off any excess liquid. Careful not over cook the spinach. Serve hot.

Makes 4 to 6 servings
Preparation time: 10 minutes
Cooking time: 2 to 3 minutes




Spinach Salad with Oil-Free Ginger Dressing

Thank you all for your kind comments and support since our launch and my mother’s surprise. And boy, was she surprised! Here’s a super simple salad recipe as we head into the weekend. More tasty recipes and All-American Chinese favorites are to come!

The Oil-free Ginger Dressing can be used on almost any salad. My mom prefers to mix it with the Spicy Peanut Dressing in her Chinese Chicken Salad to add a little sweet and sour flavor. At the end of the day, my family can always use more leafy greens in their diet and this is the perfect way to get them.

1 bundle fresh baby spinach (12 oz.)
8 fresh mushrooms
1 can whole peeled mandarin orange segments in light syrup (6 oz.) drained
1/2 can sliced water chestnuts (2.5 oz.) drained
1/2 red bell pepper
1/2 cup roasted silvered almonds
1/4 red onion

Wash spinach thoroughly and remove stems. Wash mushrooms and slice into 1/4 inch thin pieces. Cut the red bell pepper into 1/4 inch thin strips. Thinly slice the red onion.

1 tablespoon finely grated fresh ginger root (peel the ginger root skin)
6 tablespoons white vinegar
1/4 cup sugar
1/4 cup soy sauce (Kikkoman brand)

In a small bowl, whisk the ingredients until the sugar dissolves (makes 3/4 cup of dressing)

To Serve:
For a little formality to your dinner presentation…
Use 4 individual salad plates and layer ingredients in the following order: spinach, mushrooms, water chestnuts, mandarin oranges, red bell peppers, red onions and almonds. Spoon 3 tablespoons of dressing over each plate and serve.

Makes 4 servings
Preparation time: 20 minutes

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