Vietnamese Morning Glory inspired, sauté spinach on maple roasted pumpkin. Beautiful combination of sweetness and saltiness with a spicy kick of fresh chili and a crunch of crushed peanuts.
🍽 Serves 3-4
🕘 25-30 minutes
Ingredients
Bunch of fresh spinach with stems - the more the better as spinach tends to 'disappear'
1 Tbsp soy sauce
1 tsp sweet soy sauce
4 cloves garlic cloves thinly sliced
1 tsp sesame oil
1/4 of a pumpkin
1 Tbsp maple syrup
2 Tbsp olive oil
Salt, pepper
Toppings: chili, peanuts
Instructions
Prepare the ingredients. Wash spinach and cut off the roots. Slice pumpkin, garlic, and chili.
Preheat the oven to 200'C.
In a bowl, combine oil, maple syrup, salt and pepper. Place slices of pumpkin and mix well until all the slices are covered with the mixture. Place on a baking tray and bake for 20 min or until soft.
Heat oil in a wok or large pan on medium-high heat. Add the garlic and sauté until slightly brown.
Add soy sauces and sauté for 2min. Add spinach and sauté until soft ( approx. 5min).
Assemble the plate: place slices of pumpkin. Place spinach in the center. Top with chili and peanuts.
Enjoy!
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