The Best Stir-Fried Garlic Spinach


Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Stir-Fried Garlic Spinach

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This simple and easy-to-put-together Chinese-style spinach dish is a wonderful accompaniment to any meal. The spinach is stir-fried, braised, and flavored with garlic. I find this is best eaten with rice. Other types of greens that work well here include members of the brassica family like bok choy and legumes like pea shoots.

  • Yield: 2 to 4 as a side


2 Tbsp neutral vegetable oil with a high smoke point such as grapeseed oil

4 garlic cloves, thinly sliced

1 lb/455 g fresh baby spinach

1 tsp low-sodium soy sauce (optional)

fine sea salt

1/2 tsp ground white or black pepper


  1. Heat a wok over high heat until it starts to smoke. Pour the vegetable oil into the wok and swirl to coat the wok.
  2. Add the garlic and stir-fry until fragrant, 30 seconds. The garlic should not brown.
  3. Add the spinach, mix with the garlic, and cover the wok with a lid. Add half of all the spinach that doesn’t fit into the wok at first; the spinach will start to wilt; add the remaining spinach. Let the spinach cook covered with the lid for about 2 minutes. Stir in the soy sauce. Remove from the heat and season with salt and pepper. Serve hot. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.


  • If you don’t own a wok, use a large skillet, saucepan, or Dutch oven.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the Privacy Policy for more details.

Order your copy of the best-selling James Beard nominated cookbook, The Flavor Equation.