Spinach Stir fry -

Spinach Stir fry

2 Bunches Fresh Spinach or any vegetable of your choice (or frozen thaw and water squeezed out)
5 Sweet peppers (you can use red bell pepper)
2 Habanero/Rodo (adjust to your heat level tolerance)
1 onion (sliced/diced)
1/8 cup Olive oil (add more if you desire)
1 Tablespoon Crayfish
Seasoning powder (optional, you can replace with salt)
Salt and pepper to taste
The protein of your choice (I used apple snail, and shrimp)

Cut the spinach to chunks or small bite (as you like it) and set aside, chop the peppers and onion.
Blanch the spinach if you’re using fresh spinach; add sliced spinach in hot water for a few minutes, add to an ice bath (cold water and ice) squeeze out all the liquid out. If you’re using frozen spinach/vegetable thaw and squeeze out all the water out, make sure you squeeze out the liquid as possible as you could. If you don’t blanch fresh spinach and add it to the pepper it wilts and leeches water and it will be watery and you don't want that. Spinach wilts so quickly and reduces in size so consider that when you want to cook.
Heat oil in a skillet/pan over medium-high heat, add the onion and crayfish and cook until it’s soft and translucent.
Add the pepper and cook for about 3-5 minutes, add the shrimp and apple snails depending on the protein you’re using you might need to add the protein when you add the pepper. Season with salt and pepper and seasoning powder if you’re using. Combine, cover and cook for about 4 minutes by this time the shrimp is almost done.
Add the spinach and combine, cook for about 2 minutes(don't cover) check the seasoning and readjust if necessary.
Serve
Enjoy with your favorite side dish.