John Myers
Ingredients for 4 servings:
- 1 kg fresh leaf spinach
- 4 cup(s) rice (Thai long grain)
- Water
- 1 piece(s) ginger root
- 1 bulb(s) garlic
- 5 chili peppers (Thai), green or red
- Soy sauce (Thai)
- 3 tbsp oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
It’s best to make the rice in a rice cooker, using about 1 cup of rice per person and a little more water. Trim and wash the spinach several times, removing any very coarse stems. The smaller stems can be left on or cut into 3 cm long pieces. Drain. Cut a 2-3 cm piece of ginger into fine strips, about the thickness of a matchstick. I don’t peel the ginger. Add the ginger to the spinach. Roughly crush the peeled garlic cloves and chili peppers together in a large mortar. Be careful, they are very hot, so it’s best to use less to start with. Heat 2-3 tablespoons of sunflower oil in a large pan, fry the garlic and chili peppers briefly, for a maximum of 30 seconds, then add the spinach and ginger, and fry for about 2 minutes, stirring occasionally. As soon as the spinach has wilted, immediately reduce the heat and add the soy sauce. Bring to a boil briefly, mix with the spinach, adding a splash of water if necessary, and mix. Variation: You can also sauté a sliced red onion with the chili and garlic. The onion goes very well with the spinach. You can also mix soy sauce, oyster sauce, and Thai mushroom sauce.
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