Wilted spinach salad with caramelized shallots

  • Yield : 2 plates
  • Servings : 2
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 30m

Wilted spinach salad with caramelized shallots
An interesting and tasty combination of ingredients creates this wilted spinach salad with caramelized shallots. This is a quick and simple recipe. You can substitute the spinach with Bok Choy or Swiss chard.


Step 1

Heat a wok over high heat, until very hot. The metal will have a matte appearance and a drop or two of water flicked onto its surface should evaporate on contact.

Step 2

Add the oil and heat until the oil is shirmering but not smoking. Add the fried shallots and garlic, cook 10 seconds, then add the spinach and rice wine and toss well to combine.

Step 3

Add the fish sauce and stock and continue stir-frying, tossing the ingredients together, until the spinach is just wilted, 30 seconds to 1 minute. Remove from heat, transfer to a bowl, and serve

My Notes
1. Regular small sized onions can be used in place of shallots. Make sure that you fry the shallots till they are light brown and do not burn.
2. Bok Choy or Chinese greens can be used as a replacement for the spinach.

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