Sunchoke and Spinach Stir-Fry
June 21, 2013
Posted By: Shaunescy
Here is a quick and satisfying lunch idea. I am loving sunchokes recently. They are small root veggies that have a texture that is somewhere between a potato and a water chestnut and a slightly nutty flavor. Easy to prepare, filling and not heavy. With spinach being abundant this time of year, this is a great way to eat it up! It takes a surprising amount of raw spinach to make a cooked portion.
Wash 3 to four sunchokes, leaving the nubs and skin on. Dice them.
Heat your preferred oil in a pan and toss them in. Saute until they are tender and maybe browning a little on the edges.
Pour about 1 Tablespoon of Soy Sauce, 2 Tablespoons of Rice Vinegar and a sprinkle of sugar. Stir.
Turn heat off and throw in about 3 or 4 cups of washed uncooked spinach and stir until coated. When the spinach wilts (about 20-30 seconds) it is done. Voila!
The somewhat un-glamourous but tasty sunchoke.
All my best, BunnyFufu