Spinach stir fry with garlic is a flavorful, quick side that pairs well with many mains. Inspired by Chinese-style stir-fries, this recipe features blanched fresh spinach tossed with garlic, spring onion, soy sauce and a touch of chili. Ready in about 10 minutes, it’s perfect for weeknight dinners or as part of a holiday spread.
I grew up eating plenty of vegetables, and leafy greens are among my favorites. Spinach, in particular, is versatile and cooks quickly, making it ideal for a fast, nutritious side.
This garlic spinach stir-fry is easy to prepare and complements roasted, grilled or barbecued proteins—chicken, turkey, or seafood all work well. It’s also delicious with simple rice dishes or mild curries.
Other Recipes You might like
- Asian Broccoli Stir Fry
- Vegetable Chow Mein
- Chinese Salt and Pepper Chicken
- Asian Cucumber Salad
- Cheese Ramen
What goes in Stir Fried Spinach
The ingredients are simple and likely already in your pantry. For best results use fresh spinach. Here’s what you’ll need:
Spinach: fresh leaves are recommended for texture and color.
Olive oil: or any neutral cooking oil or butter.
Garlic: crushed or thinly sliced—adjust to taste.
Red chili: fresh, chopped, for a mild heat and bright flavor.
Spring onion: chopped, added toward the end for crunch and aroma.
Soy sauce: low-sodium if preferred, to season.
Sea salt: add sparingly since soy sauce already contributes salt.
Sesame seeds: toasted, for a light nutty crunch.
Stir Fry Spinach Preparations
Prep the spinach
- Trim and discard any thick stems.
- Soak the leaves briefly in a large bowl of water to loosen dirt, then rinse and drain. Repeat if needed.
Blanch the spinach
- Bring a large pot of water to a rolling boil.
- Add the spinach, stir to submerge, and blanch for 30 seconds to 1 minute until bright green and just tender.
- Remove with tongs and plunge immediately into cold water to stop cooking.
- Gently squeeze out excess water—leave a bit of moisture so the leaves remain tender.
- Roughly chop the spinach into 1–2″ lengths and transfer to a bowl.
Stir fry the spinach
- Heat oil in a preheated pan. Add garlic and chopped chili, stir-frying 10–20 seconds until fragrant.
- Add the spring onion and stir-fry another 20 seconds.
- Toss in the blanched spinach, add soy sauce and salt to taste. Stir quickly to coat the leaves evenly with oil and seasoning.
- Remove from heat and serve immediately, sprinkled with toasted sesame seeds.
- Serve hot as a side, or combine with steamed rice for a light meal.
Recipe Notes & Tips
- Don’t squeeze all the liquid out of the spinach; leaving some moisture keeps the leaves tender and prevents dryness.
- If you prefer not to blanch, you can cook the spinach directly in the pan until wilted, drain excess water, then proceed with the stir-fry steps.
- Variations: add sliced mushrooms or cooked shrimp for more substance; add them before the spinach so they cook through.
If you make this dish, consider leaving a comment or rating—feedback helps others decide and helps refine the recipe.
Recipe
Spinach Stir Fry with Garlic
Equipment
- Pan
Ingredients
- 250 grams (0.6 lb) fresh spinach, cleaned and washed
- 1½ teaspoon olive oil
- 3 garlic cloves, crushed
- 1 fresh red chili, chopped (or to taste)
- 1 spring onion, chopped
- ½ teaspoon soy sauce
- Salt, to taste
- ½ teaspoon toasted sesame seeds
Instructions
Prep the spinach
- Cut off and discard thick stems.
- Soak and rinse the leaves in a large bowl of water to loosen dirt; drain and repeat if needed.
Blanch the spinach
- Bring a large pot of water to a boil.
- Add spinach, stir to submerge, and blanch for 30 seconds to 1 minute until bright green.
- Remove with tongs and transfer to cold water to stop cooking.
- Gently squeeze out excess water, then roughly chop into 1–2″ pieces.
Stir fry the spinach
- Heat oil in a pan. Add garlic and chili and stir-fry 10–20 seconds until fragrant.
- Add spring onion and cook about 20 seconds.
- Add blanched spinach, soy sauce and salt to taste. Stir to combine and coat evenly.
- Remove from heat and serve hot, sprinkled with toasted sesame seeds.
Notes
- Don’t over-squeeze the spinach; leaving some moisture keeps the texture tender.
- If you skip blanching, simply cook the raw spinach in the pan until wilted, drain excess liquid, then continue with the stir-fry steps.
- Variations: add sliced mushrooms or cooked shrimp before adding the spinach for extra flavor and protein.
Nutrition Disclaimer:
Nutrition information is an estimate and will vary by ingredients and portion sizes. For precise values consult a nutrition calculator or professional.