- 1 bunch malabar spinach, washed, dried, and chopped
- 2 tbs grape-seed or other neutral frying oil
- 3 cloves garlic, minced
- 1 tbs ginger, peeled and minced
- 4 green onions, white section only, chopped
- 8 oz mushrooms, maitake, king trumpet, shiitake or similar, cleaned and thinly sliced 1 tbs rice wine
- 2 tsp soy sauce
- Kosher salt and freshly ground black pepper to taste
Over medium-high heat, in a cast iron skillet or wok heat the oil until shimmering. Add mushrooms and sauté without stirring until bottoms begin to brown. When browned, add rice wine, and stir. Season with salt and pepper. Continue cooking until mushrooms release some of their liquid and are just about fully cooked, about 3 - 5 minutes. Remove mushrooms and juices into a bowl and set aside.
Return skillet or wok to heat and add another tablespoon of oil. When shimmering, add garlic, ginger, and scallion. Stir-fry for 1 minute, adjusting heat so the garlic doesn’t burn.
Stir in malabar spinach and add in mushrooms. Stir-fry for 3 minutes or until the leaves of the malabar spinach are soft and wilted. Add soy sauce, stir incorporate and let liquids evaporate away.