Got spinach? Toss it into a gingery, garlicky soup along with snap peas and jasmine rice to make this early spring dish.
1 small knob ginger, sliced into matchsticks
3 cloves garlic, sliced into matchsticks
White parts of 3 scallions
1 tsp olive oil
1 tsp sesame oil
4 cups chicken or vegetable broth
2 Tbs soy sauce
1 cup cooked jasmine rice
1 cup sugar snap peas, sliced
2 big handfuls of baby spinach
To serve: sliced green onion, chili oil
- In a pot, sauté ginger, garlic and scallions in olive oil and sesame oil for 4 minutes until fragrant.
- Add chicken or vegetable broth and soy sauce; bring to a simmer.
- Stir in cooked jasmine rice, sliced sugar snap peas and baby spinach. Gently simmer just until rice is warmed and spinach is wilted.
- Serve with sliced green onion tops and a drizzle of chili oil if desired.
March 1, 2022