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Wash the spinach thoroughly under cold water to remove any dirt or grit. Set aside.

Bring a large pot of water to a rolling boil over high heat. Once boiling, add 1 teaspoon of salt and 1 teaspoon of oil to the water.

Add the washed spinach to the boiling water. Blanch for approximately 30 seconds, ensuring the spinach is fully submerged and turns a vibrant bright green.

Immediately remove the blanched spinach from the hot water using tongs or a slotted spoon and transfer it to a bowl filled with ice water. This stops the cooking process and helps retain its bright color and crisp texture. Let it cool for 3-4 minutes.

Once cooled, remove the spinach from the ice water. Gather the spinach into a ball and firmly squeeze out as much excess water as possible. Chop the squeezed spinach into smaller, manageable pieces, approximately 1-inch in length.

Peel and finely mince the 6-8 cloves of garlic. You can crush them first with the side of a knife for easier mincing.

Heat a wok or large pan over medium-high heat. Add 1-2 tablespoons of cooking oil to the hot pan.

Add the minced garlic to the hot oil and stir-fry until fragrant, which should take approximately 30 seconds to 1 minute. Be careful not to burn the garlic.

Add the chopped, blanched spinach to the pan with the fragrant garlic. Add 1 tablespoon of oyster sauce (or vegan alternative) and 1/4 teaspoon of salt or mushroom seasoning.

Stir-fry quickly for about 1 minute, ensuring all ingredients are well combined and the spinach is heated through.

Transfer the garlic stir-fried spinach to a serving dish and serve immediately as a delicious side dish.


Wash the spinach thoroughly under cold water to remove any dirt or grit. Set aside.

Bring a large pot of water to a rolling boil over high heat. Once boiling, add 1 teaspoon of salt and 1 teaspoon of oil to the water.

Add the washed spinach to the boiling water. Blanch for approximately 30 seconds, ensuring the spinach is fully submerged and turns a vibrant bright green.

Immediately remove the blanched spinach from the hot water using tongs or a slotted spoon and transfer it to a bowl filled with ice water. This stops the cooking process and helps retain its bright color and crisp texture. Let it cool for 3-4 minutes.

Once cooled, remove the spinach from the ice water. Gather the spinach into a ball and firmly squeeze out as much excess water as possible. Chop the squeezed spinach into smaller, manageable pieces, approximately 1-inch in length.

Peel and finely mince the 6-8 cloves of garlic. You can crush them first with the side of a knife for easier mincing.

Heat a wok or large pan over medium-high heat. Add 1-2 tablespoons of cooking oil to the hot pan.

Add the minced garlic to the hot oil and stir-fry until fragrant, which should take approximately 30 seconds to 1 minute. Be careful not to burn the garlic.

Add the chopped, blanched spinach to the pan with the fragrant garlic. Add 1 tablespoon of oyster sauce (or vegan alternative) and 1/4 teaspoon of salt or mushroom seasoning.

Stir-fry quickly for about 1 minute, ensuring all ingredients are well combined and the spinach is heated through.

Transfer the garlic stir-fried spinach to a serving dish and serve immediately as a delicious side dish.
