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I like the ingredients of this recipe however I didn't like the cooking method. I felt that putting the japone chilies in the bottom under the spinach for those first 3 minutes might have scorched them, creating a bitter flavor to the spinach. Next time, I will toss the garlic, oil, and chilies with the spinach before setting the lid on to steam-cook it. Thanks for posting.
This is standard home and restaurant fare in China. My kids have grown up with this, and don't realize that kids aren't supposed to like spinach.