Best Thai Spinach Bites Recipes

THAI STIR-FRIED SPINACH WITH GARLIC AND PEANUTS

Steps:

• Gather the ingredients.
• In a cup, stir together stock,​ oyster sauce, fish sauce, sherry, and brown sugar. Set aside. Rinse spinach and drain.
• Heat a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons vegetable oil and swirl around, then add garlic and chili (if using). Stir-fry 1 minute to release the fragrance.
• Add the red pepper (if using) and stir-fry 1 minute. Add the spinach and stir-fry briefly, until the spinach leaves are lightly covered in the oil and garlic/chile (about 30 seconds). Add the stir-fry sauce and stir-fry until spinach has cooked down to a nice dark green (stems should still be on the crisp side), about 2 to 4 minutes.
• Remove from heat and taste-test, adding more fish sauce instead of salt. (If too salty or sweet, add a squeeze of lime or lemon juice. More chile can be added for increased spiciness.)
• To serve, scoop or slide spinach onto a serving plate or bowl. Top with the remaining liquid at the bottom of your wok/pan. Drizzle over the sesame oil and top with chopped nuts.
• Serve and enjoy.

SPINACH BITES

Steps:

• Preheat oven to 350 degrees F. In a 9-inch x 13-inch cake pan, melt butter in the oven.
• In a large mixing bowl, beat eggs; add flour, milk, baking powder, salt, mustard, cayenne and chives. Blend well.
• Fold in cheese and spinach.
• Pour into pan on top of butter, and bake for 35 minutes or until almost set in center.
• Allow to sit for about 15 minutes; cut into bite-sized squares and serve warm.
• These may also be frozen after baking and reheated in 350-degree F oven for 15-20 minutes at serving time.
• Makes 10 dozen appetizers.

SKINNY THAI SPINACH DIP

Steps:

• In a medium bowl, combine spinach, sour cream, and yogurt. Stir in the snipped mint, the 1/4 cup chopped peanuts, the peanut butter, honey, soy sauce, and crushed red pepper. Cover and chill for 2 to 24 hours. If desired, garnish with additional chopped peanuts and fresh mint leaves. Serve with vegetable dippers.

SPINACH BITES

Steps:

• Preheat the oven to 375 degrees.
• Combine all ingredients in a large bowl. Form into bite-size balls and place on a lightly buttered cookie sheet. Bake for 20 minutes and serve.

ONE-BITE THAI "FLAVOR BOMB" SALAD WRAPS (MIANG KHAM)

Steps:

• Combine coconut, peanuts, shallot, ginger, lime zest and juice, brown sugar, fish sauce, and water in a small saucepan, swirl to mix, and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until the mixture reduces by about half and starts to thicken up.
• Remove from heat and let cool to room temperature before using. Sauce will get thicker once cooled. If sauce is too thick, thin out with a little bit of water. If it's too runny, simply put it back on the heat and reduce it a little more.
• To make the wraps, place a heaping teaspoon of chicken in a spinach leaf, top with a big pinch of toasted coconut, a few peanuts, a Thai basil leaf, one piece of lime, one piece of Thai chili, one or two pieces of shallots, and one or two cubes of ginger.
• Top with 1 teaspoon of the sauce and wrap everything into one neat bite. These must be eaten in a single bite to get all the flavors working properly together.