Yen Can Cook ~ Butter Soy Sauce Spinach & Mushroom Stir Fry
Elevate the flavour your usual vegetable stir fry dishes with this unique sauce concoction of butter and soy sauce. The creaminess of the butter meets with the savory of the soy sauce and the fragrant of both flavors combined is simply unmistakable.
Ingredients (Serve: 3-4)
300g-350g spinach
1 pack white/brown Shimeji Mushroom, remove root and tear into pieces
2 tablespoon/30g unsalted butter
3 cloves garlic, minced
1 tablespoon soy sauce
1/4 teaspoon white pepper
1 teaspoon cooking oil
Salt to taste
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Step 1: Clean the spinach, separate spinach leaves and stems. Cut the stem into 5cm length.
Step 2: Heat up cooking oil in a wok, add in garlic and saute the until browned and fragrant.
Step 3: Add in spinach stems and Shimeji Mushroom, cook for 2 minutes.
Step 4: Add in the spinach leaves, unsalted butter, soy sauce, and white pepper, stir to combine for roughly 30 seconds. Add salt to taste.
Step 5: Serve.
HAPPY COOKING! #stayhealthy #staysafe
Love spinach (just cooked it yesterday) but not with butter in a Chinese stir-fry…the taste of the butter would be too evident for me.
Kris, butter only provides the creaminess in this dish, and the overall flavour is more towards the savouriness of the say sauce. 🙂
comfort food kan?
KY, indeed!
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