Spinach with Black Pepper and Garlic from Quick & Easy Thai by Nancie McDermott
Here is your template for cooking both leafy greens and stemmy greens, quickly and deliciously. This is a streamlined pahk boong fai daeng, the classic stir-fry of a slender, hollow-stemmed vegetab...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 2 tablespoons vegetable oil
- ½ teaspoon black pepper
- ¼ cup water
- 1 tablespoon coarsely chopped garlic
- 8 to 10 cups loosely packed fresh spinach leaves (about 20 ounces)
- 2 tablespoons fish sauce
- 2 teaspoons sugar
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