Stir-fry Baby Spinach with Chicken in Spicy Oyster Sauce

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Spinach is a easy vegetable to cook in many ways…raw, stir-fry, blanch and steam; and also goes very well with any meats. I love cooked spinach not raw because my digestive system cannot process any uncooked vegetables.This recipe has been in my folder for a couple of weeks and unable to post it as you all know that my computer was crushed a few weeks ago. I am working very hard to recovery all my recipes and pictures which I prepared a few months ago. I am very determine that I can get them all back. A few days ago, I specially cooked this dish to take the picture to accompany with this recipe. 

1 pound baby spinach, washed and drained well
1 chicken breast, skinless and boneless, cut in thin slices
3 cloves garlic, peeled and finely chopped
2 red finger chilies or red jalapeno (removed seeds), thinly diagonally sliced (optional)
1 tablespoon oyster sauce
1 tablespoon fish sauce
2 tablespoons canola/vegetable/corn oil
1 cup chicken broth/water
1/8 teaspoon ground white pepper
Heat a wok or sauté pan with canola/vegetable/corn oil over medium-high heat. Add finely chopped garlic and fry till fragrant or light golden brown; add sliced green chilies (optional) and sliced chicken breast. Stir-fry until chicken turn opaque color. Add in the baby spinach and stir to combine until well mix into the chicken. Blend in the oyster sauce, fish sauce and ground white pepper and stir until well mix, add in the chicken broth/water and cook for about 1 minute.
Remove and place onto a serving dish.   
This entry was posted in Chindian Recipes, Chinese Recipes, Fruits and Vegetables, Poultry. Bookmark the permalink.

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