Shrimp and onion stir-fry with spinach

This dish is a variation of a dish Mom made when I was little. It's simple, tasty, and quick to make. I modified it to reduce the amount of shrimp and added some spinach to make it a little healthier than my previous recipe.

Serves 1. Multiply as necessary.

cooking oil, such as peanut or canola
1 medium white onion, thinly sliced
3.2 oz. shrimp, shelled, deveined, tail removed and cut into small bite-sized pieces
1 tbsp. garlic, minced
1 1/2 cups fresh spinach
1 tbsp. sake
1 tbsp. sugar
soy sauce
black pepper

Heat a sauté pan over low heat. Add the oil to coat the bottom thinly.

Add the sliced onions and cook for a few minutes until softened. Make sure the onions do not burn.

Add the shrimp and garlic and cook until the shrimp are cooked through, a couple minutes. Or you can use defrosted, cooked individually quick frozen shrimp which makes the dish even easier. Just wait a little longer before adding cooked shrimp.

Add the spinach and let it wilt for a few minutes.

Add the sake, sugar, soy sauce and black pepper.

Serve with rice.

Update October 5, 2014. Here's a picture of the ingredients before cooking and the final product.

ate.2014.10.05.c1.jpg ate.2014.10.05.l.jpg

About this Entry

This page contains a single entry by Rick Kasguma published on August 16, 2011 12:07 PM.

What I ate: August 15, 2011 was the previous entry in this blog.

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