Buttery Spinach and Bacon Stir-Fry

Name: Buttery Spinach and Bacon Stir-Fry
Total time: 15 min
Yield: Serves 2
Ingredients: Bacon (thin slices) 4 slices (about 40 g); Spinach 1 bunch (about 200 g); Butter 10g; Water (for washing) As needed; Vegetable oil 1 tsp; Salt A pinch; Pepper A pinch; Soy sauce 1/2 tsp

🍱 For a bento

Serves 2 · About 15 min
Spinach and bacon stir-fried and finished with butter and soy sauce. A side dish that also works for breakfast or bento.

① Wash and cut→② Fry the bacon→③ Stir-fry the spinach→④ Finish with butter

What to buy

Meat

Bacon (thin slices)4 slices (about 40 g)

Vegetables

Spinach1 bunch (about 200 g)

Dairy

Butter10g

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How to make it

Wash and cut the spinach

About 5 min

Fill a bowl with water and wash the spinach by swishing the root ends in the water. Change the water 2–3 times
Drain in a colander and shake off the water well
On a cutting board, cut off 1 cm from the root ends, then cut into 4–5 cm lengths. Keep the stems and leaves separate
Cut the bacon into 1 cm wide pieces

How to tell it's doneNo dirt is left between the root ends. The stems, leaves and bacon are set out separately.

Be carefulDirt collects easily between the root ends. Spread them open to look, and wash again if any dirt is left.

Fry the bacon

Medium heatAbout 2 min

Heat 1 tsp vegetable oil in a frying pan over medium heat
Add the bacon and stir-fry, breaking it apart with a spatula

How to tell it's doneThe edges of the bacon curl up, the white fat turns see-through, and it browns lightly.

Stir-fry the spinach

Medium heatAbout 2 min

Add the stems first and stir-fry for 1 minute
Add the leaves and stir-fry for 1 minute, mixing everything

How to tell it's doneThe leaves are soft and have shrunk to about half of what they were.

Be carefulIf you stir-fry too long, water comes out and it gets soggy. Move on as soon as the leaves are soft.

Finish with butter

Medium-low heatAbout 30 sec

Add 10 g butter and let it melt
Sprinkle with a pinch of salt and a pinch of pepper
Pour 1/2 tsp soy sauce around the edge of the pan, mix quickly, and turn off the heat
Taste it. If the flavor is weak, add a pinch of salt

ReadyThe butter has melted and coats everything, and it looks glossy. Put it on a plate.

📚 Learn more about this dish

🥬 Ingredient guide

Shoyu (soy sauce)

🔪 Cutting & cooking tips

Heat levels (high, medium, low)Hitotsumami & shoushou (a pinch)Mawashi-ireru (pour in a circle)

If it didn't work out

WateryIt was not drained enough after washing, or it was stir-fried too long. Next time, drain well in a colander and stop the leaves at 1 minute.

It feels grittyDirt was left in the root ends. Next time, spread the root ends open and swish them in the water.

It tastes a little bitter or harshWhen spinach is stir-fried raw, a little harsh taste can remain. If it bothers you, next time boil it in boiling water for 30 seconds before cutting, put it in cold water, squeeze it, then stir-fry.

Too saltyBacon is salty too. Next time, leave out the salt, taste, then add some if needed.

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Made by YUU, a teen who loves cooking → About me