Spinach Carrot Stir-fry

One of my absolute lazy-crazy stir-fry favorites. Great as a side dish to pretty much anything. Such a simple, quick dish, yet so festive - colorful and tasty.

One of my new New Year resolutions was to become a pure vegan for a month. Since I used to be one for more that a year, this was not a headache. The only thing I had to do is to dust off all my Good´ol vegan recipes, with this one, being a wonderful alternative to the traditional Thai Pak Boong Per daeng.
This original side dish comes from Vietnam (known as Horenso), yet the method is slightly different. The spinach leaves are boiled together with sliced garlic in salt water and mixed with sesame seeds and fresh carrot stripes. I decided to stir-fry all of it instead.

SPINACH CARROT STIR-FRY:
(Horenso)

prep time: 15 minutes
serves: hard to say

• 1 huge bunch spinach
• carrots sliced into long thin stripes
• garlic cloves
• 1 big green (red) chili
• 1 tbsp oil
  
• soy sauce
• sesame seeds (optional)

Simply as it is, wash the spinach leaves, the chilies and the garlic. Chop the chilies and slice the garlic. In a wok, heat up the oil, add the garlic together with the chili. Stir-fry until brown. Add the carrots and after 5 minutes, add the spinach leaves.
Add a splash of water mixed with soy sauce. Let cook until the spinach leaves are done and turn off the heat. Sprinkle with sesame seeds and serve with rice.

(We served ours with plain rice topped with Peanut Podi and Cumin Potato Curry).

This is my healthy contribution to the Think Spice, Think GARLIC event hosted by Sunita.