Garlic Oil Spinach

Name: Garlic Oil Spinach
Total time: 15 min
Ingredients: 300g fresh spinach; 4 cloves, finely minced garlic cloves; 3 tablespoons cooking oil; to taste salt; a pinch white sugar

Tender spinach quickly blanched and drizzled with sizzling garlic-infused oil. A refreshing cold appetizer that showcases the bold, aromatic flavors of Sichuan cuisine.

15 min

Easy

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Story

This classic Sichuan cold dish relies on the dramatic technique of pouring sizzling hot garlic oil over blanched spinach, creating an immediate infusion of flavor. The spinach stays bright green and crisp-tender, while the garlic turns golden and fragrant.

Ingredients

fresh spinach 300g

garlic cloves 4 cloves, finely minced

cooking oil 3 tablespoons

salt to taste

white sugar a pinch

Instructions

Blanch the spinach

Bring a pot of water to a rolling boil. Submerge the spinach for about 30 seconds until just wilted but still bright green. Immediately drain and plunge into ice water to stop the cooking process. Gently squeeze out excess water and arrange on a serving plate.

Infuse the oil

Heat the cooking oil in a small pan over medium heat until it shimmers. Add the minced garlic and stir continuously until it turns golden and releases a fragrant aroma. Be careful not to burn it. Remove from heat and stir in the salt and pinch of sugar.

Pour and serve

Carefully pour the sizzling garlic oil directly over the arranged spinach. The hot oil will sizzle and release its aroma. Serve immediately as a cold appetizer, or refrigerate for 30 minutes to let the flavors meld.