How to Make Spinach Mushroom Stir-Fry (Traditional & Healthy Version)
Spinach Mushroom Stir-Fry is a vibrant vegetarian dish that has found its way into the heart of Singaporean cuisine, especially in bustling kopitiams and hawker centres. This quick and healthy meal reflects the rich fusion influences of Singapore, blending Chinese-style stir-frying techniques with local ingredients for a dish that’s both nutritious and flavourful. Commonly enjoyed as a lunch option, this stir-fry takes advantage of locally available vegetables, making it a staple for busy professionals and health-conscious families alike. The combination of earthy mushrooms and tender spinach, lightly tossed with garlic and a hint of umami from soy sauce, creates a satisfying yet light dish suitable for our tropical climate. In Singapore, such vegetable stir-fries are a popular way to balance out heavier mains, and you’ll often see this dish served alongside rice or as part of a vegetarian nasi padang spread. Its simplicity and clean flavours make it a go-to in many Singaporean households, loved by both young and old. Spinach Mushroom Stir-Fry is more than just a healthy lunch; it’s a nod to the multicultural spirit of Singapore’s food scene. Whether you’re seeking a meatless meal at a local kopitiam or preparing a wholesome option at home, this dish stands out for its taste, health benefits, and its place in the everyday dining culture of Singapore.
Ingredients
- 200g Fresh spinach (bayam) (Preferably local bayam)
- 150g Button mushrooms (Sliced)
- 50g Oyster mushrooms (Torn into strips)
- 3 cloves Garlic (Minced)
- 2 Shallots (Finely sliced)
- 1 tablespoon Light soy sauce (Low sodium preferred)
- 1 teaspoon Sesame oil (For aroma)
- 1/4 teaspoon White pepper (To taste)
- 2 tablespoons Vegetable stock or water (For stir-frying)
- 1 Red chilli (Sliced, optional for heat)
Step-by-step instructions
Step 1 · Wash spinach thoroughly and drain
Wash spinach thoroughly and drain. Slice mushrooms and tear oyster mushrooms if using. Prepare garlic, shallots, and chilli.
Step 2 · Heat a large non-stick wok over medium heat
Heat a large non-stick wok over medium heat. Add sesame oil.
Step 3 · Add shallots and garlic
Add shallots and garlic. Stir-fry until fragrant and slightly golden.
Step 4 · Add button and oyster mushrooms
Add button and oyster mushrooms. Stir-fry until they soften and release moisture.
Step 5 · Add spinach
Add spinach, drizzle in the light soy sauce, and pour in vegetable stock. Stir-fry quickly until spinach wilts.
Step 6 · Season with white pepper
Season with white pepper. Add sliced chilli if desired. Toss everything to combine evenly.
Step 7 · Serve immediately
Serve immediately, either on its own or with a bowl of steamed brown rice for a complete meal.
Why this recipe is healthy
This dish is a healthy choice because it prioritises fresh vegetables, lean cooking methods, and minimal processed ingredients. Stir-frying in a non-stick wok with just a small amount of sesame oil maintains flavour while keeping calories in check. The combination of spinach and mushrooms delivers complex carbohydrates, fibre, and essential vitamins without excess fat or sugar, supporting weight management and heart health. Perfect for those looking for a clean, plant-based meal option.
A note on tradition
Vegetable stir-fries like Spinach Mushroom Stir-Fry are a mainstay in Singapore’s hawker and kopitiam culture, often served as part of economic rice or zhi char (tze char) meals. These dishes reflect Singapore's multicultural roots, blending Chinese stir-fry techniques with local produce. Often enjoyed during lunch hours or as a light dinner, such stir-fries have become synonymous with everyday, fuss-free dining for locals across all walks of life.