Japanese · Lunch
Sesame Spinach Stir Fry
Baby spinach wilted quickly in sesame oil with garlic and a splash of soy sauce, finished with toasted sesame seeds and a squeeze of lime. Served over steamed rice, this Japanese-style side stir-fry is light, savoury and ready in minutes, leaning on umami and nutty aroma rather than heavy sauce.
$3
8 minsPrep
6 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
225Calories
8.1gProtein
11.6gFat
25.4gCarbs
2.9gSugar
5.9gFiber
957mgSodium
0mgChol
1.8gSat Fat
1050mgPotassium
215mgCalcium
5.4mgIron
0mcgVitamin B12
40mgVitamin C
vegetarian
vegan
low-carb
low-calorie
high-fiber
rich-umami
hidden-gems
quick-lunch
vegan
low-calorie
Instructions
1
Prep
Wash the spinach in a colander under cold water, shake off excess water, then thinly slice the garlic and scallion.
2
Heat the sesame oil in a wok or large skillet over medium-high heat until shimmering, about 30 seconds, then add the sliced garlic and stir for 20 seconds until pale gold and fragrant.
3
Add the spinach to the wok in batches, tossing constantly over high heat for about 90 seconds until just wilted and bright green, then drizzle soy sauce and lime juice over the top.
4
Plate
Transfer the spinach to a serving plate alongside the cooked rice, scatter the sesame seeds and sliced scallion on top, and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g fresh spinach, washed and trimmed
- 2 tbsp2 tbsp sesame oil
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp toasted sesame seeds
- 22 scallion
- 1 tsp1 tsp lime juice
- 1 cup190g cooked white rice, to serve
