Need a quick and easy side dish that is simple, healthy and full of flavour? This 10-minute stir-fried spinach with garlic is a reliable recipe you can make on busy weeknights, as part of a Chinese-style dinner, or whenever you want to add more leafy greens to your meal.
This garlic spinach stir fry is tender, juicy and fragrant, with just a few everyday ingredients. The spinach cooks quickly over high heat, while the garlic adds a savoury aroma that makes the dish taste much more exciting than plain steamed vegetables.
It pairs beautifully with almost any main dish. Serve it with honey glazed salmon bake, homestyle soy sauce chicken, Chinese sausage fried rice, noodles, rice, pork chops or seafood. It is one of those easy vegetable side dishes that fits effortlessly into many meals.
Below, you will find the key tips for making stir-fried spinach with garlic taste delicious every time, including how to wash spinach properly, when to season it, and how to avoid overcooking it.
A common side dish to a Chinese dinner
Stir-fried leafy greens are a regular part of many Chinese home-cooked dinners. Whether made with English spinach, bok choy, gai lan or gai choy, a simple vegetable stir fry helps balance richer, more intensely flavoured dishes.
This is especially true when the main meal includes bold dishes such as cumin lamb noodles or mapo tofu served with rice. A clean, garlicky plate of greens adds freshness, colour and texture without competing with the rest of the meal.
In a Western setting, this dish is similar to the sautéed baby spinach often served on brunch menus. The difference here is the quick, high-heat stir-fry method, which keeps the spinach vibrant, tender and full of flavour.
Ingredients
- English spinach – English spinach works especially well in this recipe because the tender stems add volume, fibre and juiciness. Baby spinach can also be used, although the final dish may be slightly less juicy. Use a similar weight, about 400g or 14 ounces.
- Garlic – Fresh minced garlic gives this spinach stir fry its signature savoury aroma. Cook it just until fragrant and lightly golden so it does not burn.
- Olive oil – Neutral oils such as sunflower oil are more common in Chinese cooking, but olive oil works very well here. Extra virgin olive oil also adds a gentle flavour that suits the spinach nicely.
- Salt and pepper – Season only after the spinach has wilted for the best texture and taste.
Clean spinach thoroughly
English spinach can hold quite a lot of dirt because it is grown in sandy soil. Like leeks, it often has grit hidden between the leaves and around the stems. For the best result, wash it very well before cutting and cooking.
If you notice mud settling in the water, that is exactly why a quick rinse is not enough. Properly cleaned spinach makes a big difference to the final dish, both in texture and eating experience.
How to wash spinach
- Fill a clean kitchen sink with cold water.
- Remove any damaged, yellow or wilted leaves from the spinach bunches.
- Cut off the roots before washing if you want a more thorough clean.
- Submerge the spinach in cold water and soak for about a minute. You should see dirt and grit sink to the bottom.
- Gently swirl and shake the spinach in the water with your hand to loosen any remaining mud.
- Lift the spinach out of the water and place it in a colander or strainer.
- Drain and rinse the sink to remove any mud left behind.
- Refill the sink and repeat the washing process two more times, or until the water is completely clear. Alternatively, rinse a few stems at a time under cold running water.
- Shake off as much excess water as possible before stir-frying.
Shake off excess water before cooking. Drier spinach will sizzle better in the hot pan, helping it develop more depth of flavour.
For more on the importance of heat, speed and preparation in stir-frying, see this beef noodle stir-fry recipe.
Cooking instructions
This easy spinach side dish cooks in just a few minutes, making it a practical way to add vegetables to lunch or dinner. Once the spinach is washed and prepared, the stir fry comes together very quickly.
Start by finely mincing the garlic. Then cut the washed spinach into 4cm or 1.5-inch lengths. Because 400g of spinach is quite bulky before cooking, you may need to cut it in two batches.
Preheat a large wok or frying pan over high heat. Add olive oil and minced garlic, then stir fry briefly until the garlic is fragrant and lightly golden. This usually takes about 30 seconds, so keep it moving and do not let it burn.
Add all the spinach to the pan. It may look like a lot at first, but spinach wilts very quickly once it hits the heat.
Stir fry over high heat for about 2 minutes, tossing frequently so the garlic and oil coat the leaves evenly. The spinach will soften, shrink and turn a bright green colour.
As soon as the spinach is wilted and tender, season with salt and pepper to taste. Serve immediately while it is hot, glossy and vibrant.
This is a truly fast vegetable recipe. With a little preparation, the actual cooking takes only about 3 minutes.
For extra flavour, finish the stir-fried spinach with a few drops of sesame oil and a sprinkle of toasted sesame seeds. This adds a gentle nuttiness that works beautifully with the garlic.
Serving suggestions
Garlic stir-fried spinach is incredibly versatile. It works with Chinese dishes, simple rice bowls, noodles, grilled meats, seafood and pasta. The flavour is savoury but not overpowering, so it can sit comfortably beside many different mains.
Here are a few easy dinner combinations to try:
- Honey soy chicken bake with freshly steamed rice.
- 15-minute pan-seared butter garlic pork chops with crusty bread.
- Flavour-packed beef with black bean sauce with steamed rice.
- 15-minute spicy garlic prawn pasta.
Useful tips and tricks
- Do not overcook the spinach. Once spinach is tender and bright green, it is ready. If cooked for too long, it can darken and become brownish, which makes it less appealing.
- Do not cover the pan after cooking. A lid traps heat and steam, which continues cooking the spinach even after the heat is turned off.
- Season after cooking, not before. Adding salt too early can draw out liquid from the spinach. For the best stir-fried flavour, shake off excess water before cooking and season only once the spinach has wilted.
- Use high heat. A hot wok or frying pan helps the spinach cook quickly while keeping its colour and texture fresh.
- Serve straight away. Stir-fried spinach is best enjoyed immediately, while it is glossy, juicy and hot.
FAQs
Spinach is cooked when it has wilted, turned tender and become vibrant green. When stir-fried over high heat, this usually takes about 2 minutes.
Loosely wrap English spinach in paper towels and store it in an airtight container or zip-lock bag. This helps reduce excess moisture and keeps the leaves fresher for longer. Stored this way, raw spinach can last up to 10 days in the fridge.
Leftovers and storage
Store leftover stir-fried spinach with garlic in an airtight container in the fridge. It will keep for 3 to 7 days. For the best texture, enjoy it soon after cooking, as spinach naturally softens further once stored.
Made this recipe? Let me know your thoughts or questions in the comments section below.
I’d love to hear from you. 🙂
– Gen
📖 Recipe
Stir-Fried Spinach with Garlic
Ingredients
- 1 bunch English spinach about 400g or 14oz, washed and cut into 4cm or 1½-inch lengths
- 2 cloves garlic minced
- 3 tablespoons olive oil
- salt and pepper to taste
Garnish (optional)
- toasted sesame seeds
- sesame oil
Instructions
-
Heat a large frying pan or wok over high heat. Add olive oil and minced garlic, then stir fry until the garlic is lightly golden and fragrant, about 30 seconds.
-
Add the spinach and stir fry over high heat until wilted, tender and bright green, about 2 minutes.
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Season with salt and pepper to taste. If using, finish with toasted sesame seeds and a few drops of sesame oil. Serve immediately.
Notes
Do not overcook spinach. It should stay vibrant green and tender. Overcooked spinach can darken and lose its fresh appearance.
Do not cover the wok or pan after cooking. Trapped heat will continue to cook the spinach and may cause it to turn brownish.
Season after the spinach has cooked. Salting too early can draw out extra liquid. Shake off as much water as possible before stir-frying so the spinach sizzles properly in the hot pan.
Serving suggestions: This garlic spinach stir fry goes well with honey glazed salmon bake, homestyle soy sauce chicken and Chinese sausage fried rice.
Nutrition
| Carbohydrates: 4g
| Protein: 3g
| Fat: 15g
| Saturated Fat: 2g
| Potassium: 564mg
| Fiber: 2g
| Sugar: 0.4g
| Calcium: 102mg
| Iron: 3mg