Add the coconut milk and fish sauce and cook until the spinach is tender and the coconut milk has reduced, about 3 minutes. Top with fried onions and serve.

Slice the garlic. 2. Fry the garlic in sesame oil over low heat. Once the garlic releases its aroma, add the spinach, water, sake, granulated dashi, soy sauce and salt. Stir-fry over high heat.

Chef Saito's authentic recipes: (1) Fluffy Egg and Crab Stir-fry (2) Tomato with Sesame Syrup. 1. Briefly boil the spinach in salted water. Plunge in ice water and drain thoroughly. 2. Crack the ...

Main ingredients: 250 grams bean sprouts (for steaming) 100 grams dried glass noodles (dangmyeon) 100 grams zucchini A ...

While the last batch are cooking, fry an egg per person ... and some pomegranate seeds. Wash the spinach and pop it into a saucepan of boiling water. Stir, and let it sit in the hot water for ...