tag:blogger.com,1999:blog-187939946987190646.post-91547996930573672522008-01-18T19:51:00.002+02:002008-08-17T14:01:58.863+02:002008-08-17T14:01:58.863+02:00One 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.<br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IbyrjeHfP0s/SKgTCgvUJ9I/AAAAAAAABso/d0DgRoNCUc8/s1600-h/spinach_stri-fry.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_IbyrjeHfP0s/SKgTCgvUJ9I/AAAAAAAABso/d0DgRoNCUc8/s400/spinach_stri-fry.jpg" alt="" id="BLOGGER_PHOTO_ID_5235455500687255506" border="0" /></a></div>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 <a href="http://www.burntmouth.com/2007/07/thai-green-leaf-stir-fry-sauce.html">Thai Pak Boong Per daeng</a>.<br /><br />This original side dish comes from Vietnam (known as <span style="font-weight: bold;">Horenso</span>), 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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_IbyrjeHfP0s/R97FzAlZWDI/AAAAAAAABE8/XFG3LhRySrA/s1600-h/spinach_stir-fry4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp1.blogger.com/_IbyrjeHfP0s/R97FzAlZWDI/AAAAAAAABE8/XFG3LhRySrA/s400/spinach_stir-fry4.jpg" alt="" id="BLOGGER_PHOTO_ID_5178794101643499570" border="0" /></a><span style="font-weight: bold;">SPINACH CARROT STIR-FRY:</span><br />(Horenso)<br /><br />prep time: 15 minutes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_IbyrjeHfP0s/R4kQ5JOTWJI/AAAAAAAAA2E/crRq-WNPoNc/s1600-h/spinach_stir-fry2.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://bp2.blogger.com/_IbyrjeHfP0s/R4kQ5JOTWJI/AAAAAAAAA2E/crRq-WNPoNc/s200/spinach_stir-fry2.jpg" alt="" id="BLOGGER_PHOTO_ID_5154669822416738450" border="0" /></a><br />serves: hard to say<ul><li>1 huge bunch spinach</li><li>carrots sliced into long thin stripes</li><li>garlic cloves</li><li>1 big green (red) chili</li><li>1 tbsp oil<br /></li><li>soy sauce</li><li>sesame seeds (optional)</li></ul>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.<br />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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_IbyrjeHfP0s/R97F9QlZWEI/AAAAAAAABFE/6LHFg828I7w/s1600-h/spinach_stri-fry_menu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_IbyrjeHfP0s/R97F9QlZWEI/AAAAAAAABFE/6LHFg828I7w/s400/spinach_stri-fry_menu.jpg" alt="" id="BLOGGER_PHOTO_ID_5178794277737158722" border="0" /></a><span style="font-size:85%;">(We served ours with plain rice topped with Peanut Podi and Cumin Potato Curry).<br /></span><br />This is my healthy contribution to the <a href="http://sunitabhuyan.blogspot.com/2008/01/think-cinnamon-round-up-and-announcing.html">Think Spice, Think GARLIC</a> event hosted by <span style="font-weight: bold;">Sunita</span>.zlamushkahttp://www.blogger.com/profile/12359856305294505035noreply@blogger.com