Vegetable — Spinach and Grape Tomatoes in a Wok

As we have resolved to eat more vegetables, I have developed a fool-proof method for cooking delicious mixed vegetables in my Wok.

You will need a Wok or skillet with a lid and 2 heat-proof spatulas.
First you will stir-fry the vegetables and seasonings in hot oil, then add chicken broth and steam until the vegetables are just cooked.

Serves 2 to 4 people.


  • 2 to 3 T Olive Oil
  • 4 cloves Garlic, peeled and chopped
  • Freshly grated Black Pepper and Salt
  • 240 gms pre-washed Spinach
  • 1/2 cup chicken broth
  • 200 gms Grape or Cherry Tomatoes


  1. Heat the Olive Oil in a Wok.
  2. Add the Garlic and toss for 1 minute
  3. Add the Spinach, and toss to completely coat with Oil.
  4. Add Pepper and Salt to taste.
  5. Continue to toss the Spinach until it begins to wilt.
  6. Pour the Chicken Broth over the Spinach.
  7. Place the lid on the Wok, and turn down the heat to steam for 4 minutes.
  8. Taste the Spinach to test for tenderness.
  9. When the Spinach is tender, turn off the heat and add the Tomatoes.
  10. Toss the mixture well and pour into a serving dish. The Tomatoes only heat, they do not cook.



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