Hunan-style Spinach and Plum Stew

Ingredients

In this adaptation, the original Iranian Khoresh alou esfenaj is transformed into a Hunan-style stew by incorporating the bold and spicy flavors of Hunan cuisine. The traditional Iranian spices are replaced with a combination of Hunan spices, such as chili peppers, garlic, and ginger, to add heat and depth to the dish. Additionally, plums are introduced to provide a subtle sweetness that complements the spiciness of the stew. The result is a fusion dish that combines the best of both cuisines, creating a unique and flavorful experience. We alse have the original recipe for Khoresh alou esfenaj, so you can check it out.

• 500g (1.1 lb) spinach leaves 500g (1.1 lb) spinach leaves
• 4 plums, pitted and sliced 4 plums, pitted and sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 1 teaspoon Hunan chili paste 1 teaspoon Hunan chili paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt, to taste Salt, to taste
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 5g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, grated ginger, and sliced chili peppers. Sauté until the onions are translucent and the spices are fragrant.
3. 3.
   Stir in the Hunan chili paste and cook for an additional minute.
4. 4.
   Add the spinach leaves to the pan and cook until wilted.
5. 5.
   Add the sliced plums, soy sauce, rice vinegar, brown sugar, and salt. Stir well to combine.
6. 6.
   Pour in the vegetable broth and bring the mixture to a simmer.
7. 7.
   Reduce the heat to low, cover the pan, and let the stew simmer for 15-20 minutes, allowing the flavors to meld together.
8. 8.
   Adjust the seasoning if needed.
9. 9.
   Serve the Hunan-style Spinach and Plum Stew hot with steamed rice or noodles.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves to remove any dirt or grit. Trim off any tough stems before cooking.
• Plums — Choose ripe and juicy plums for the best flavor. Remove the pits and slice them before adding to the stew.

Tips & Tricks

• For an extra spicy kick, add more chili peppers or increase the amount of Hunan chili paste.
• Adjust the sweetness by adding more or less brown sugar, depending on your preference.
• Garnish the stew with fresh cilantro or green onions for added freshness and color.
• If you prefer a thinner consistency, add more vegetable broth or water.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Hunan-style Spinach and Plum Stew hot with steamed rice or noodles. The stew can be enjoyed as a standalone dish or paired with a side of stir-fried vegetables for a complete meal.

Presentation advice

Garnish the stew with a sprinkle of sesame seeds and a few slices of fresh chili peppers to add visual appeal. Serve it in a deep bowl to showcase the vibrant colors of the spinach and plums.