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Spinach Stir-Fry with Mushrooms
Makan Tengah Hari • Malaysia
How to Make Spinach Stir-Fry with Mushrooms (Traditional & Healthy Version)
Spinach Stir-Fry with Mushrooms is a beloved vegetarian dish in Malaysia, drawing inspiration from the vibrant multicultural influences that shape the country’s cuisine. Locally known as 'Tumis Bayam dengan Cendawan', this dish is a popular lunch choice, especially among health-conscious Malaysians. Spinach, or 'bayam', is often grown in backyard gardens, making it an accessible and affordable green for daily meals. The addition of mushrooms ('cendawan') lends an earthy depth, complemented by aromatic ingredients like garlic, ginger, and lemongrass ('serai'), which are staples in Malaysian kitchens. This stir-fry captures the essence of Malaysian cooking by balancing flavors and textures—tender bayam, juicy cendawan, and hints of local pandan leaves for subtle fragrance. It’s a great way to enjoy a meat-free meal that doesn’t compromise on taste. The dish is quick to prepare, making it ideal for busy afternoons, and can be easily adapted to suit various dietary needs. The use of minimal oil, fresh vegetables, and local herbs ensures a nutritious meal that fits perfectly into Malaysia’s tradition of wholesome home-cooked food.
Bahan-bahan(untuk 1 medium plate per person)
- 200g Fresh spinach (bayam) (Washed and trimmed)
- 150g Button mushrooms (cendawan) (Sliced)
- 3 cloves Garlic (Minced)
- 1 inch Ginger (Julienned)
- 1 Red chili (Sliced, 'cili merah') - pilihan
- 1 stalk Lemongrass (serai) (Bruised) - pilihan
- 1 leaf Pandan leaf (Tied into a knot) - pilihan
- 1 tablespoon Low-sodium soy sauce (Optional for flavor) - pilihan
- 1 teaspoon Sesame oil (For aroma)
- 1/4 teaspoon Salt (To taste)
- 1/8 teaspoon Black pepper (To taste)
- 2 tablespoons Water (For stir-frying)
Arahan
- 1
Wash and trim the spinach (bayam), slice the mushrooms (cendawan), and prepare all aromatics including garlic, ginger, red chili, lemongrass (serai), and pandan leaf.
5 minutes
Prep ingredients beforehand for faster cooking.
- 2
Heat sesame oil in a non-stick wok over medium heat. Add garlic and ginger, sauté until fragrant.
3 minutes
Don’t burn garlic; it turns bitter.
- 3
Add the sliced mushrooms, lemongrass, and pandan leaf. Stir-fry until mushrooms begin to soften.
4 minutes
Use high heat for quick mushroom browning.
- 4
Add spinach and red chili. Pour in water to steam vegetables. Stir-fry till spinach wilts but remains bright green.
3 minutes
Avoid overcooking to preserve nutrients.
Kenapa hidangan ini sihat
This dish is an excellent choice for healthy eating because it uses fresh, local vegetables and avoids heavy fats, sugar, and processed ingredients. Spinach is low in calories but rich in nutrients, supporting digestion and immunity. Mushrooms provide a satisfying texture and boost protein intake for vegetarians. The recipe’s light seasoning and quick cooking method preserve vitamins and minerals, making it ideal for calorie tracking and balanced diets.
This Malaysian Spinach Stir-Fry with Mushrooms is packed with dietary fiber, vitamins A, C, and K, and essential minerals like iron and potassium from bayam. Mushrooms add plant-based protein and B vitamins, making it a nourishing vegetarian lunch. Ginger and garlic contribute antioxidants and anti-inflammatory properties, while the minimal oil keeps the fat content low. The inclusion of local herbs like serai and pandan enhances both nutrition and flavor without extra calories.
Petua
- 💡Tip 1: Use young spinach leaves for tender texture.
- 💡Tip 2: Add a splash of water instead of more oil for healthier stir-frying.
- 💡Tip 3: Remove aromatics like lemongrass and pandan before serving for better mouthfeel.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to preserve texture and nutrients; avoid freezing as spinach texture may degrade.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 95.0 kcal |
