This classic combination can be served as a side dish or a filling for an omelette. Stir-frying reduces the volume dramatically which help eating more veggie easier. You may wonder why it does not have fish sauce or soy sauce. Is it really a Vietnamese dish? Yes, indeed it is. Sometime we just season a stir fried dish with salt because some Vietnamese cooks stated the fish sauce may give a sour taste or when it is served as vegetarian dish which can be seasoned with either salt or soy sauce.
Make 4 servings as a side dish in a multiple-course meal
1-2 Tbsp (15ml-30 ml) vegetable oil
1-2 garlic cloves, finely minced
4-8 oz (113-226 gram) mushroom, shiitake is used here, cleaned and thinly sliced
1 lb (453 gram) baby spinach or 2 bunches of reg. spinach, washed and rinsed but not dry
Salt and ground black pepper to taste
A large saute pan or pot
Heating 1 Tbsp oil in a large pan over medium high heat. Stir in garlic for a few seconds. When garlic start having some light tan color and fragrant, reduce the heat to medium, stir in mushroom and sprinkle a little salt and pepper. Keep stirring frequently, mushroom will start sweating and become tender. If the pan too hot and mushroom browning too fast, add a few tablespoon water or 1 tablespoon oil and continue stirring. Add spinach, stir until wilt, season to taste with salt and pepper. Remove from heat and serve.
A small amount of shrimp or meat (pork, beef or chicken) can be added and stir-fried before mushroom.
The dish can be seasoned to taste with a few tsp fish sauce/soy sauce and a pinch of sugar.