Fish-flavored spinach, a beloved Sichuan dish, balances spicy, savory, and sweet notes without using actual fish. Here’s a simple recipe to recreate it at home.
Ingredients: 500g fresh spinach, 2 cloves garlic (minced), 1 tbsp ginger (minced), 2 dried chili peppers (sliced), 1 tbsp doubanjiang (broad bean paste), 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp vinegar, 1 tbsp starch, and 2 tbsp oil.
Steps:
1. Prep: Rinse spinach thoroughly; trim roots. Mix soy sauce, sugar, vinegar, and starch with 2 tbsp water for the sauce.
2. Cook: Heat oil in a wok over medium flame. Sauté garlic, ginger, and chili until fragrant. Add doubanjiang, stir-fry for 30 seconds to release flavor.
3. Stir-fry: Toss spinach in the wok, cook until wilted (about 2 minutes). Pour the sauce over, stir quickly to coat evenly.
4. Finish: Cook for 1 more minute until sauce thickens. Serve hot with rice.
Tips: For extra umami, a pinch of MSG or mushroom powder can be added. Adjust spice levels by reducing chili or omitting seeds. This quick, healthy dish bursts with authentic flavors, making it a perfect weeknight meal!
Fish-flavored spinach"
Fish-flavored spinach"
Fish-flavored spinach"
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Apple pie"