Recipes Spinach with Fried Ginger Be the first to rate & review! Jean-Georges Vongerichten got the inspiration for this light, fresh spinach side dish from the traditional cold vegetable dishes he tried in Shanghai.Plus: More Vegetable Recipes and Tips By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. The earliest memories Jean-Georges has of his family are food, as he was born and raised in Strasbourg, Alsace, France. After taking part in a work-study program at Auberge de l'Ill, as an apprentice to Chef Paul Haeberlin, he worked for Paul Bocuse and Louis Outhier at L'Oasis in southern France.His influential cooking style has been reflected in restaurants across the world as well as several cookbooks he has published, including Simple Cuisine (Wiley, 1990), Cooking at Home with a Four Star Chef (Broadway Books, 1998), which won the James Beard Foundation's Best Cookbook Award in 1999; and Simple to Spectacular (Broadway Books, 2000), among many more. Food & Wine's Editorial Guidelines Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 50 mins Total Time: 1 hrs 25 mins Yield: 6 Ingredients 3 pounds spinach leaves, large stems removed One 4-inch piece of fresh ginger, peeled and coarsely chopped (1 cup) 2 tablespoons chili oil 1/2 cup peanut oil 3 tablespoons soy sauce 1 tablespoon plain rice vinegar Large pinch of sugar Directions In a large pot of boiling water, blanch the spinach for barely 1 minute. Drain and rinse well in cold water. Squeeze dry, coarsely chop and transfer to a large, shallow dish. In a mini food processor, finely chop the ginger. Transfer to a small bowl and mix with the chili oil. Let stand for 10 minutes. Heat the peanut oil in a medium skillet. Add the ginger and fry over moderate heat until golden, about 4 minutes. Pour through a fine sieve and drain the ginger on paper towels. In a small bowl, mix the soy sauce with the vinegar and sugar. Drizzle over the spinach, stir lightly and refrigerate for 20 minutes. Sprinkle the ginger over the spinach and serve. Make Ahead The recipe can be prepared through Step 3 up to 1 day ahead. Refrigerate the spinach and keep the ginger covered at room temperature. Notes Using baby spinach will save you the step of removing the stems from the leaves, and you can buy it prewashed in bag. Rate it Print