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SPINACH RECIPES



Thai Green Curry with Chinese Spinach

Preparation: 15 mins | Cooking time: 15 mins | Serves: 2-4

Ingredients:

Instructions:

  1. Heat the oil in a large saucepan, add the curry paste plus the cream off the top of the coconut milk and fry until the oil separates.
  2. Add the chicken and saute for about 1 minute over medium high heat.
  3. Add the remaining ingredients, except basil leaves, bring to simmering point then reduce heat and simmer for 30 minutes stirring from time to time.
  4. Add the Chinese Spinach and stir for 5 minutes.
  5. Just before serving, stir in basil leaves. Serve hot.

***For the green curry paste - blend the following in a blender

Ingredients:

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Stir Fry Chinese Spinach with garlic

Preparation: 10 mins | Cooking time: 10 mins | Serves: 2

Ingredients:

Instructions:

  1. Dissolve 1 tsp cornstarch into the 1/4 cup Chinese Wine (or sherry)
  2. Heat oil in large skillet or saute pan; add garlic and ginger.
  3. Add spinach and toss it well in the oil so all leaves are coated.
  4. Add cornstarch sherry mixture, soy sauce, salt and pepper.
  5. Stir again thoroughly, cover and cook over fairly high heat for 3 minutes.
  6. Serve immediately without draining or chopping.
  7. EXTRA - You can add some chillies if you like your food hot.

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Chicken and Chinese Spinach Soup

Preparation: 30 mins | Cooking time: 50 mins | Serves: 4-6

Ingredients:

Instructions:

  1. Wash the chicken breast, pat dry, and cut into thin strips approximately 2 inches long and 1/8-inch thick.
  2. Place the chicken in a medium size bowl. Add the rice wine, 1/2 teaspoon sugar and a few drops of sesame oil to chicken pieces. Marinate the chicken for 20 minutes.
  3. Whilst the chicken is marinating, prepare the spinach leaves. Wash the spinach leaves thoroughly and cut off the stems.
  4. In a large pot of boiling water blanch the spinach leaves for 1 - 2 minutes, or until the leaves turn a bright green.
  5. Plunge the blanched leaves briefly in cold water first to stop the cooking process, and then drain thoroughly.
  6. Bring the chicken broth to a boil. Stir in the soy sauce and remaining 1/4 teaspoon sugar.
  7. Next add the chicken strips. Bring back to a boil and cook until the chicken turns white and is cooked through.
  8. Add the spinach leaves and bring back to a boil.
  9. Taste and adjust the seasoning if desired. Serve hot.

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Chinese beef and spinach salad

Preparation: 30 mins | Cooking time: 30 mins | Serves: 4

Ingredients:

Instructions:

  1. Soak and cover the mushrooms in a bowl with warm water. Stand for 20 minutes.
  2. Drain the mushrooms and discard the water. Cut the mushrooms into thin slices.
  3. Mix together the mushrooms, beef, pepper, cashews, and spinach in a large bowl.
  4. Mix the dressing ingredients together.
  5. Pour over the salad and toss together.

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